Health department inspections for May 20

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. Blue violations relate to the overall cleanliness and condition of the operation and must be corrected according to a compliance schedule established by the health officer. Any establishment receiving more than 45 red demerit points or more than 65 total demerit points will be reinspected in 10 days. If an establishment exceeds those limits twice in a calendar year, its permit will be suspended immediately.

Comments are taken from the latest county inspection reports, which are available at the Thurston County Environmental Health Office. Contact the health office at 360-786-5490 with any questions about the reports. For more reports, go to


April 29

Routine check

10 red; 20 blue

211 Trosper Road S.W., Tumwater

Comments: Red – Employees had missing and expired food handler cards. Cold holding on top of prep table ranged from 45-48 degrees. All cold holding must be 41 degrees or below. Blue – Wiping cloth sanitizer was weak. Utensils in use need to be stored in ice between uses. Store single-service items off ground. Clean floor beneath cook’s line. Light fixtures missing protective sleeves with endcaps. Compliance rating: 92 percent.


May 6

Routine check

5 red; 2 blue

2747 Pacific Ave. S.E., Olympia

Comments: Red – All refrigerators need thermometers. Blue – Cabinetry in some areas is deteriorated or damaged and should be replaced. Compliance rating: 98 percent.


May 6

Routine check

45 red; 9 blue

625 Black Lake Blvd., Olympia

Comments: Red – Food in hot holding was at 125-130 degrees. Hot holding should be 140 degrees or higher. Fish inside container on top of ice next to fryer at 50-52 degrees. Must maintain 41 degrees or below. Chemical spray bottles not labeled. Blue – Personal drinks that are open need to be kept away from food prep area. Fans need to be kept clean when using in food prep or storage areas. Utensils not in use need to be cleaned after use, replaced with clean ones, or kept stored in ice between uses. Compliance rating: 87 percent.