Restaurant inspections for Dec. 4

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

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.

▪ 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.

Nov. 26: 0 red; 10 blue

Comments: Sanitizing solution for wiping cloths over 200 ppm. Concentrations for wiping cloths shall be 50-100 ppm. Dilute with water, and use 1/2 cap of bleach per gallon of water in future. Ice machine has build up on inside. All food contact surfaces must be maintained and washed, rinsed and sanitized regularly. Empty ice and wash, rinse and sanitize promptly.

Nov. 26: 30 red; 13 blue

Comments: Hands not washed before putting on gloves to handle RTE foods. Wash hands before putting on gloves and after handling raw meat, chemicals, money, using the restroom or otherwise contaminating hands. Thermometers missing in multiple cold hold units. All cold hold units shall have accurate, easily readable thermometers in them. Equip promptly. Sanitizing solution for wiping over 200 ppm. Wiping cloth sanitizer shall be 50-100 ppm. Dilute with water; use 1/2 cap per gallon of water in future (CDI). Tongs stored in hold in the wall. Utensils shall be stored on smooth, easily cleanable surfaces designated for storage. Move promptly (CDI). Holster for soda gun not cleaned. All food contact surfaces must be maintained and sanitized. Wash, rinse and sanitize rubber piece. Denote with an * items on menu that will be offered to be undercooked. RPZ backflow device needs annual testing.

Nov. 25: 80 red; 28 blue

Comments: Duties of the PIC, PIC did not comply with code, has red violations. Hands washed when required. Food handler at prep area did not wash hands between tasks. Correction: Retrain food handlers on hand washing procedures. Food contact surfaces sanitizer: Multiple food contact surfaces non cleaned to sight/touch, including food preparation tables and the prep station cutting board. Corrective action: Properly wash, rinse, sanitize and dry all food contact surfaces before and after use. Separation of raw animal foods. Raw shrimp stored over RTE foods in walk-in. Corrective action: Properly store all raw and RTE foods per the food code, no raw food stored over RTE foods. No room storage of foods. Observed food held at room temperatures (see page one temperature observations). Corrective action: Do not store foods at room temperature. Cold holding PHF. Food in merchandiser fridge stored above 41 F. Corrective action: Store PHF foods in cold hold equipment that holds food below 41 F. Adequate equipment; capacities: Merchandiser not capable of cooling/cold holding of PHF/TCS foods. Corrective action: Keep RTE/TCS/PHF foods in proper storage locations. Do not cool PHF/TCS foods in merchandiser. Potential cross contamination; cleaning frequency. Accumulation of food and facility debris on facility food and non food contact surfaces, storage areas. Corrective action: Facility food storage and preparation areas must be cleaned to prevent potential contamination by re-inspection date (two weeks). In-use utensil storage. Rice utensils stored improperly in room temperature water. Corrective action: Store in ice. Materials safe and clean. Cardboard contaminated on floor not properly used, freezer lid not properly cleanable, etc. Food equipment clean. Food-contact surfaces not cleaned properly (cutting boards, cooking surfaces, etc.). Non-food contact surface not cleaned at a regular frequency. Floors, walls, ceilings. Physical facility needs to be cleaned: cold-hold, kitchen, storage areas, floors.

Nov. 25: 80 red; 5 blue

Comments: Five to six pooled eggs in small prep cold hold. Cracked eggs may not be pooled for cold holding in amounts of four or more eggs. Discard eggs. Cooked animal product at 91 F. Cooling at room temperature. Cool foods rapidly in 2-inch amounts, leaving uncovered until 41 F or below. Move product to walk-in (CDI). Cooked chicken in hot hold was 108-110 F. TCS foods being hot held must be kept at 135 F or above. Rapidly re-heat to 165 F prior to holding at 135 F (CDI). Multiple TCS foods being stored at room temperature. All TCS foods must be kept at either 41 F or below or 135 F or above, move product to cold hold unit (CDI). Food stored on floor in walk-in; cardboard used as surface for utensils. All items must be stored at least 6 inches off of the ground; only smooth, easily cleanable surfaces shall be used in the food establishment. Move food; remove cardboard.

Nov. 25: 15 red; 3 blue

Comments: Multiple food worker cards missing or expired. All employees must have current cards on site. Foodworkercard.wa.gov. Rice in hot hold box was at 130 F. TCS foods being hot held must be kept at 135 F or above. Adjust thermostat. Thermometer missing in small cold hold. All cold hold units shall have accurate, easily readable thermometers in them. Replace promptly. Many non-food contact surfaces have food debris and mold like substances on them. All non-food contact surfaces shall be kept cleaned, sanitized and well maintained. Wash, rinse, sanitize tonight. *Cool foods rapidly, uncovered (and unstacked) in 2 inch amounts until 41 F or below. Rapidly reheat previously cooled food to 165 F prior to holding at 135 F.

Nov. 25: 25 red; 0 blue

Comments: Cook picked up sandwich with bare hands. No bare hand contact with this ready to eat food allowed. Correction: Will use gloves, tongs, etc.

Nov. 25: 5 red; 0 blue

Comments: Food worker cards expired/missing. All employees shall have their current cards on site. Foodworkercard.wa.gov.

Nov. 22: 5 red; 0 blue

Comments: One current worker has expired food worker card, obtain by Dec. 3. Message inspector when obtained.

Nov. 22: 0 red; 5 blue

Comments: One QUAT strip, 0, another QUAT strip, 400. Chemical sanitizer concentration: Sanitizer solution for QUAT had 0 concentration, must reach 200 ppm and measure with testing strips. Corrected on site with new sanitizer solutions (CDI). Sanitizer dispenser to be fixed.

Nov. 18: 10 red; 0 blue

Comments: Hot holding temperature of chili was between 130 and 145 F. TCS foods being hot held shall be kept at 135 F or above. Adjust thermostat (CDI). Foods in three-door cold hold were 43 F. TCS foods being cold held shall be kept at 41 F or below. Adjust thermostat or service unit (CDI). Wash hands prior to putting on gloves and after handling raw meat, chemicals, money, using the restroom or otherwise contaminating hands. Only use approved hand washing sink for washing hands.

Nov. 18: 10 red; 0 blue

Comments: Raw meat stored above ready to eat foods/raw chicken stored above seafood. Raw meat shall be stored below and away from other foods and shall be stored based on cooking temperature. Rearrange meat (CDI). Thermometers missing in multiple units. All cold hold units shall have accurate, easily readable thermometers in them. Replace promptly.

Nov. 9: 0 red; 3 blue

Comments: Many non-food contact surfaces (cooler doors, shelves, front of stove, part of floor) have build up, need more frequent cleaning. Will clean Sunday, then clean weekly or as needed.

Nov. 1: 25 red; 0 blue

Comments: Rice cooling in bag in walk in. TCS foods must be cooled uncovered in 2-inch amounts until 41 F or below. Re-heat to 165 F or discard (CDI).

Nov. 1: 30 red; 8 blue

Comments: Food worker cards expired. All food workers must have valid, up to date cards on site. Renew at Foodworkercard.wa.gov. Rice in far left hot hold was 115-123 F. TCS foods being hot held must be kept at 135 F or above. Plug in rice cookers and ensure it reaches 165 F before holding at 135 F (CDI). Sanitizing solution in all wiping buckets above 200 ppm. Wiping bucket sanitation should be kept around 50-100 ppm. Remake solution. Sushi rice paddles stored in room temperature water. Store in-use utensils in water 135 F or above, or ice-water 41 F or below. Add ice to water (CDI).

▪ Dairy Queen (611 Lilly Road SE)

▪ Hickory Farms #40054 (625 Black Lake Blvd. SW)

▪ Pizza Annex (1005 Capitol Blvd. S)

▪ Starbucks (2925 Harrison Ave. NW)

This story was originally published December 4, 2019 at 5:29 AM with the headline "Restaurant inspections for Dec. 4."