Restaurant inspections for Jan. 11

Comments are taken directly from the latest Thurston County inspection reports, which are available at each food establishment and at the Thurston County Environmental Health Office. For questions concerning these reports, contact the health office at 360-867-2667.

Additional restaurant inspections, as well as restaurant inspections for the previous six months can be found in our online database.

Reading inspection scores:

▪ Attention should be given to the type of violation (red versus blue) and whether the restaurant 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.

Dec. 9: Routine check (25 red; 0 blue)

Comments: Red — Approximately three gallons of chili with ground meat and tomatoes cooled from previous day at a temperature of 45 degrees and not at a food depth of two inches or less.

Dec. 6: Routine check (25 red; 5 blue)

Comments: Red — Employee was observed handwashing for less than the required amount of time. Blue — No sanitizer residual was detected on wiping cloth.

Dec. 6: Routine check (25 red; 18 blue)

Comments: Red — In two-door cooler, rice is covered and cooling at 125 degrees. Cooling food should not be covered. Blue — Handwash sink in kitchen is blocked with containers. Handwash sink in waitress station had no paper towels. Bags of rice were being stored directly on floor.

Dec. 8: Routine check (25 red; 3 blue)

Comments: Red — Cooked beef, cooked tofu cubes, sprouts, cooked rice noodles were all found at room temperature storage. These foods must be stored at 41 degrees or below. Blue — Container of frozen wontons was being thawed at room temperature.

Nov. 30: Routine check (25 red; 0 blue)

Comments: Red — Employee was observed washing hands for less time than required 20 seconds.

Dec. 8: Routine check (0 red; 0 blue)

Dec. 7: Routine check (0 red; 3 blue)

Comments: Blue — Ice scoop container needs cleaning.

Dec. 12: Routine check (0 red; 0 blue)

Dec. 9: Routine check (5 red; 0 blue)

Comments: Red — Open-top cooler next to grill had foods on top and bottom at 44 degrees.

Nov. 30: Routine check (75 red; 5 blue)

Comments: Red — Large pans of ham and pea soup and beef stew were cooling in the walk-in at depths of three to four inches. Pre-cooked shredded potatoes were at 75 degrees in oven. Potatoes must be held below 41 degrees or above 135 degrees at all times. Cook failed to wash hands between glove changes after changing tasks. Blue — Sanitizer was prepared too strong. Reinspection: A reinspection was conducted on Dec. 13, at which time 30 red violations were noted.

This story was originally published January 11, 2017 at 7:19 AM with the headline "Restaurant inspections for Jan. 11."