Korean spot scores 70 red points. Here are Thurston food safety scores for Nov. 12

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.

Hot Stone Korean Cuisine

117 Fifth Ave. SW, Olympia

Food Service Establishment

Nov. 3: 70 red points; 0 blue points.

Comments:

• No certified food protection manager was on staff.
• A food worker did not wash their hands after handing eggs or chemicals.
• Food items were not date marked as required. All items that are high-risk for listeria must be date marked and used within 7 days.
• Shellfish was not kept in the container they were received in. Shellfish must stay in the container they were received in to ensure recall accuracy.
• A potato and carrot mixture cooling in a prep unit appeared to be covered and stored at a depth greater than 2 inches, which is not allowed.

El Sarape

4043 Martin Way E, Olympia

Food Service Establishment

Nov. 5: 55 red points; 0 blue points.

Comments:

• The person in charge was not actively managing food safety risk factors.
• The bar hand sink was blocked. A bathroom hand sink lacked hot water. Handwashing sinks must have warm running water and cannot be blocked.
• Cooked pasta placed in a closed bag measured 60–80 degrees in a walk-in cold hold. Beans and rice appeared to be cooling in covered containers with condensation on the lids. TCS foods must be cooled uncovered and at depths of 2 inched or less until they reach at or below 41 degrees.
• The consumer advisory on the menu lacked a proper disclosure.
• Chicken, beef, salmon and other meats were vacuum sealed in the food establishment with no relevant approved plan.

Red Lobster

4505 Martin Way E, Olympia

Food Service Establishment

Nov. 3: 45 red points; 0 blue points.

Comments:

• Two handwashing sinks did not have warm running water.
• Hot-held marinara sauce measured 125 degrees. Hot held TCS foods must be at or above 135 degrees.
• Cold-held coleslaw measured 50–55 degrees. Cold-held TCS foods must be at or below 41 degrees.

Café Au Lait

2925 Harrison Ave. NW #405, Olympia

Food Service Establishment

Nov. 3: 40 red points; 0 blue points.

Comments:

• There was no certified food protection manager on staff.
• A handwashing sink was not operational.
• The person in charge said bacon for waffle sandwiches was stored at home. Foods that are prepared or stored at a private home cannot be used for human consumption in a food establishment.
• Quiches measured 48 degrees. All cold-held TCS foods must be kept at or below 41 degrees.

Red Robin Gourmet Burgers

600 Cooper Point Road SW, Olympia

Food Service Establishment

Nov. 5: 35 red points; 5 blue points.

Comments:

• Hot-held marinara sauce measured 119–129 degrees. Hot-held TCS foods must be kept at or above 135 degrees.
• Coleslaw measured above 50 degrees at a server station. Cold-held TCS foods must be kept at or below 41 degrees.
• Multiple cold-held TCS foods measured 45-50 degrees. The establishment had inadequate equipment for monitoring and controlling temperatures.

Huicholitos

2125 Caton Way SW, Olympia

Food Service Establishment

Nov. 6: 20 red points; 5 blue points.

Comments:

• TCS foods in a walk-in cooler measured 45-48 degrees. Cold-held TCS foods must be kept at or below 41 degrees.
• A paper towel dispenser at the back of a hand sink did not work. A roll of paper towels was placed on top of the dispenser, but it was too high for employees to reach.
• An in-use contact sanitizer solution was too strong as prepared.

Stewart’s Meats

17821 State Highway 507, Yelm

Food Service Establishment

Nov. 4: 15 red points; 5 blue points.

Comments:

• Raw beef rounds were observed in a walk-in cold hold above ready-to-eat meats. All raw meats should be stored below and away from ready-to-eat foods at all times.
• Pepperoni and sausage in a walk-in cold hold measured 47 degrees. The ambient air temperature was 52 degrees. All cold-held TCS foods must be kept at or below 41 degrees.
• Jerky was stored in a shopping cart. Some of the jerky was in bags and some was directly touching the cart. Condensation appeared to be dripping onto the bags of jerky. Foods must be stored in a way that prevents contamination.

Puget Sound Taps

4250 Martin Way E, Suite B, Olympia

Food Service Establishment and Drinking Establishment

Nov. 6: 10 red points; 0 blue points.

Comments:

• Written procedures for washing produce in a three-compartment sink were not submitted as required at March inspection.

Chipotle Mexican Grill

625 Black Lake Blvd. SW, Ste. J-22, Olympia

Food Service Establishment

Nov. 4: 10 red points; 0 blue points.

Comments:

• Two containers of lettuce in a back prep table measured 55–60 degrees. Cold-held TCS foods must be kept at or below 41 degrees.

No violations

• McDonald’s. 715 Plum St. SE, Olympia. Food Service Establishment. Nov. 5.