Pho spot gets 105 red points. Here are Thurston County food safety inspections for Feb. 26

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 may 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.

Thuy’s Pho LLC

1001 Cooper Point Road SW, Olympia

Food Service Establishment

Feb. 14: 105 red points; 5 blue points.

Comments:

• No active managerial control. Various red high-risk factors were present and there was no certified food protection manager on staff.
• An employee blew their nose and continued working in the food prep area without washing their hands.
• Food contact surfaces were not properly cleaned and sanitized after food workers handled raw meat.
• White rice was observed cooling at room temperature. Cooling TCS food items must be refrigerated, uncovered and in depths no greater than 2 inches.
• Various TCS foods measured 50-57 degrees in a down walk-in cold hold. Cold held TCS foods must be at or below 41 degrees.
• A walk-in fridge measured 50-56 degrees. Various TCS foods in a prep unit top measured more than 41 degrees.
• An in-use sanitizer solution was not made while food preparation was occurring. An employee made the correct solution during the inspection.

Pho Yelm

201 Yelm Ave. E, Yelm

Food Service Establishment

Feb. 21: 65 red points; 0 blue points.

Comments:

• The person in charge was not verifying that proper cold holding and cooking temperatures were being met. They also did not verify if staff were following proper cooling procedures. The person in charge must maintain active managerial control.
• A large container of pork was observed on a counter. The pork measured 125-145 degrees and its depth was greater than 2 inches. Gyoza was observed cooling in amounts greater than 4 inches deep. Chicken in a walk-in cold hold measured greater than 2 inches deep as well. All these items must be cooled uncovered at depths no greater than 2 inches while in cold holding.
• Cooked shrimp and tofu were observed in room temperature storage and measured 66 degrees. Raw, shelled eggs appeared to be held at room temperature. These foods must be kept under temperature control.
• Various TCS foods in prep-top coolers and under-counter prep units measured 46-53 degrees. Cold held TCS items must be kept at or below 41 degrees.

Pad Thai Express

315 Cooper Point Road NW, Suite 102, Olympia

Feb. 13: 60 red points; 10 blue points.

Comments:

• The inspector observed repeated red violations, indicating a lack of managerial control. The certified food protection manager was instructed to retrain all persons in charge.
• A food worker was observed cracking raw eggs at the grill line without properly washing their hands afterwards.
• A handwash sink at the grill station lacked drying provisions. Neither handwashing sinks had trash cans nearby.
• A food worker used the same tongs for handling raw chicken and raw beef at a prep table. Raw animal proteins must have their own designated utensil to avoid cross contamination.
• Raw shelled eggs were stored by bean sprouts in a walk-in cold hold. Raw animal proteins must be stored below and away from read-to-eat foods.
• Multiple prepared foods in the walk-in cold hold lacked date marks. All opened and prepared foods must be properly date marked.
• Multiple raw meats were observed stored in various non-food grade containers.

Tacos Brothers #2

3726 Pacific Ave. SE, Olympia

Mobile Food Unit

Feb. 20: 35 red points; 0 blue points.

Comments:

• Hot held rice and cooked jalapeños and onions measured 90 to 115 degrees. Hot held TCS foods must be at or above 135 degrees.
• The mobile food unit was operating out of an unpermitted commissary.

PA Station

3505 Pacific Ave. SE, Olympia

Food Service Establishment

Feb. 14: 30 red points; 0 blue points.

Comments:

• The person in charge was unable to demonstrate basic food safety knowledge, such as proper cold- and hot-holding temperatures.
• Hot held TCS foods, including corn dogs, measured 121 -124 degrees. Hot held TCS foods must measure at or above 135 degrees. The person in charge discarded the temperature-abused food items.

Airport Shell

7219 Old Highway 99 SE, Tumwater

Grocery/Deli

Feb. 20: 25 red points; 10 blue points.

Comments:

• A handwash sink in the back did not work and was not properly stocked.
• Raw eggs were stored above ready-to-eat food in the walk-in cold hold. Raw animal products must be stored below and away from ready-to-eat foods.
• Cold held TCS foods in a merchandiser measured more than 41 degrees.
• Two merchandisers with TCS foods lacked a unit thermometer.
• Multiple foods in a walk-in freezer were not stored at least 6 inches above the ground as required.
• A three-compartment sink and a front hand sink were leaking.

Aya Sushi Restaurant

1540 Cooper Point Road SW, Olympia

Food Service Establishment

Feb. 20: 0 red points; 8 blue points.

Comments:

• Thawing fish in sealed packaging remained unopened. The seal must be opened to prevent the growth of bacteria.
• An in-use sanitizer solution was too strong as prepared.

No violations

• Hot or Iced LLC dba Boosted Brew Coffee. 2722 Black Lake Blvd. SW, Tumwater. Espresso. Feb. 20.
• MiSo. 2539 Marvin Road, Lacey. Food Service Establishment. Feb. 19.