Restaurant inspections for March 23

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.

Capital Mall, Olympia

March 9: Routine check (35 red; 13 blue)

Comments: Red — No hand washing occurred during inspection. Chemicals were stored improperly next to food items. Blue — Sanitizer not made at time of inspection. Thermometers not clean. Kitchen needs cleaning.

Capital Mall, Olympia

March 8: Routine check (25 red; 2 blue)

Comments: Red — Improper cold holding/storage temperatures in walk-in refrigerator. Back hand-wash sink blocked and not accessible. Person-in-charge was unable to answer basic food question. Blue — Floor in front of mop sink needs repair.

8765 Tallon Drive NE, Lacey

Feb. 22: Routine check (115 red; 5 blue)

Comments: Red — Person in charge was unable to answer basic food-borne illness risk factor questions. Improper hand washing by employee was observed. Improper bare-hand contact with ready-to-eat foods was observed. Hand-wash sink was inaccessible. Whole-shell raw eggs stored above ready-to-eat foods. Improper cooling: Pho stock was prepared in pot at 52-55 degrees in walk-in cooler. Stock must cool from 135 to 70 degrees within two hours. Improper cold holding: Foods are unable to hold below 41 degrees in double/triple stacked inserts in prep cooler. Bags of onions stored on floor of walk-in. Sanitizer not made. Blue — Dishwasher not properly sanitizing. Re-inspection: A re-inspection was conducted March 2, at which time 40 red violations and 5 blue violations were noted.

8640 Martin Way, Lacey

March 2: Routine check (20 red; 0 blue)

Comments: Red — Salad prep unit in front kitchen not maintaining proper cold holding temperature. Hand-wash sink is blocked and inaccessible.

1013 Capitol Way S, Olympia

Feb. 12: Routine check (15 red; 0 blue)

Comments: Red — Three-door sandwich prep cooler holding ham at 52 degrees. Cold holding/storage must maintain temperature of 41 degrees or colder. No cook’s thermometer was found.

5580 Martin Way, Lacey

March 5: Routine check (15 red; 3 blue)

Comments: Red — Foods not protected from potential contamination. Food prepped in three-compartment sink that is also being used to store dirty dishes. Blue — Octopus thawing in three-compartment sink at room temperature in “dry” sink with no running water.

1401 Marvin Road, Olympia

March 8: Routine check (25 red; 0 blue)

Comments: Red — Improper cooling methods observed. Curry sauce prepared and was 49 degrees in walk-in cooler.

119 Fifth Ave. SW, Olympia

March 10: Routine check (10 red; 0 blue)

Comments: Red — In open-top cooler, double-panned raw shrimp was 51 degrees.

Capital Mall, Olympia

March 15: Routine check (0 red; 5 blue)

Comments: Blue — Back vegetable sink leaking and cannot be turned off.

This story was originally published March 22, 2016 at 10:37 PM with the headline "Restaurant inspections for March 23."