Food & Drink

Restaurant inspections for May 6

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 at theolympian.com/thurston-health-inspections.

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.



Pad Thai Express

315 Cooper Point Road, Olympia

March 10: Routine check (75 red; 20 blue)

Comments: Red — Person in charge at time of inspection failed to demonstrate knowledge of the food code when asked a series of questions. Person in charge does not have a current foodhandler card. Large bowl of ground meat cooling inside walk-in cooler in depth of more than 2 inches. Person in charge was not aware of cooling methods when asked. Large bowl of shredded lettuce was 70 degrees, and found in back of kitchen being compressed to drain out water. Lettuce should be stored in cooler at 41 degrees or colder immediately after slicing. Large food preparation table observed at temperature between 43-44 degrees at top and bottom. The table must maintain a temperature of 41 degrees or colder. Handsink in back area completely blocked with stacked stools in front and not accessible for use. Blue — Many bowls of vegetables already cut and prepared were in back next to makeshift table and chair, without lids. All food preparation needs to be done at the food prep table and lids immediately put on once they have been processed. Sanitizer solution in bucket has no residual. Food preparation sink was being used by employee to wash large pot. Reinspection: A reinspection was conducted April 7. In that inspection, there were 40 red violations and 10 blue violations. Red — Handsink in back continues to be blocked from use. Peeled lettuce sitting out at room temperature. Unless lettuce is intact and whole, it must be refrigerated. Food prep cooler with bean sprouts and inside unit was at 45 degrees. All cold holding/storage must be 41 degrees or colder. Blue — Employee drinks on work table and food shelving in back. Cardboard being reused for storage of to-go containers. Storage containers must be cleanable.

Pellegrinos

205 Cleveland Ave., Tumwater

April 9: Routine check (0 red; 5 blue)

Comments: Blue — Bleach in final dishwasher rinse does not meet minimum requirements.

Enjoy Teriyaki & Wok

125 Tumwater Blvd., Tumwater

April 9: Routine check (5 red; 8 blue)

Comments: Red — No foodhandler cards for all workers. This is a repeat violation. Blue — Partial bags of flour and sugar are stored uncovered. These need to be placed inside proper containers.

Boom Boom Tacos

3663 Pacific Ave., Olympia

March 27: Routine check (45 red; 10 blue)

Comments: Red — Handsink completely blocked and not available for use due to dirty dishes and utensils. Cooling was taking place inside the mobile unit. Steak was 72 degrees, and covered inside bottom of small reach-in cooler. Partially cooked pork was at 55 degrees, and covered inside upright reach-in cooler. Nacho cheese was 61 degrees. No cooling should be done in the mobile unit. All cooling must be done at the commissary. Blue — Mobile unit failing to follow operating procedure and food flow originally approved. Follow-up: A follow-up inspection was conducted April 1. In that inspection, no violations were noted.

Tugboat Annie’s

2100 West Bay Drive, Olympia

April 1: Routine check (0 red; 10 blue)

Comments: Blue — Raw chicken stored over lesser-cooked beef inside walk-in cooler. Employees’ open drinks on food contact surfaces. Ice machine interior plastic banner was dirty and due for cleaning.

2 Mile House Pub

4221 Harrison Ave., Olympia

April 7: Routine check (0 red; 12 blue)

Comments: Blue — Missing thermometers inside food preparation cooler and two-door reach-in cooler. Pan of day-old grease from bacon cooling left overnight without cleaning. All equipment used for food production and not in a cooler should be washed, rinsed and sanitized before closing. Food accumulation along wall next to griddle and beneath cook’s line.

Pho Hoa

1600 Cooper Point Road, Olympia

April 7: Routine check (5 red; 0 blue)

Comments: Red — Containers with meat were at 45 degrees and not stored to correctly maintain correct temperature of 41 degrees.

I. Talia Pizzeria

2505 Fourth Ave. W, Olympia

April 8: Routine check (0 red; 3 blue)

Comments: Blue — Non-food contact surfaces of equipment had accumulation of food debris and dried food residual.

Hisho Sushi

1313 Cooper Point Road, Olympia

April 8: Routine check (0 red; 0 blue)

Olympia Seafood Co.

411 Columbia St. NW, Olympia

April 21: Routine check (5 red; 0 blue)

Comments: Red — Some employees had expired foodhandler cards.

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