Restaurant inspections for Dec. 11

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.

Dec. 6: 45 red; 0 blue

Comments: Food worker cards expired. All workers shall have their valid current food worker cards on site. Foodworkercard.wa.gov. Front hand wash out of soap; single serve utensils stored below dispenser. Sinks shall be stocked with soap and paper towels at all times; contamination must be prevented during storage. Restock soap and move single serve utensils (CDI). Meatballs temped 120 F-138 F. All 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). No probe thermometer available to check internal temperatures, only infrared. Accurate, easily readable thermometers shall be available to check internal temperatures of food product. Purchase within three days.

Dec. 5: 0 red; 5 blue

Comments: Low bleach (chlorine) dishwasher final rinse, was just serviced, will re-service. Must be 50-100 ppm.

Dec. 5: 90 red; 0 blue

Comments: Sanitizer 100 ppm. Hand washed as required: Observed improper hand washing by food handler. Corrective action: Wash hands for 20 seconds with 10-15 seconds of scrubbing between fingers and nails. Food-contact surfaces cleaned and sanitized: Cutting boards not properly washed, rinsed and sanitized, still had debris on surfaces. Corrective action: Scrub surfaces of cutting board to remove all visible debris and food. Proper cooling procedures: Improper cooling of PHF/TCS foods (sauce / liquid) at 64 F from previous day. Corrective action: Follow proper cooling procedures using rapid cooling techniques. Proper cooking: Unattended cooking of rice in holding equipment overnight. Corrective action: Do not keep PHF/TCS foods cooking or hot holding unattended over night. Hand sink in preparation area needs to be accessible to all food handlers; it had a cart in the way making hand washing difficult. Move cart to new location for hand washing. Provide flow charts for foods and all cooling procedures. Example to be provided. Bobba to be included. Bobba must be held cold below 41 F or Time as a Control, which paperwork and information will be provided. Foods are not to be stored in the merchandiser. Must move to an approved commercial cold holding equipment. Five of the six previous inspections consisted of cooling PHF foods improperly. Any future violation may result in ceasing cooling operation or change in menu may be required or additional equipment to meet facilities cooling requirements.

Dec. 5: 0 red; 10 blue

Comments: Chlorine solution over 200 ppm. Chlorine solution for wiping cloth shall be 50-100 ppm. Acquire strips and test; use half cap of bleach per gallon of water. Soda gun holster drains directly on floor. All soda gun waste drains shall be installed to drain into a floor sink. Install hose promptly. Currently only serving deep fried frozen food.

Dec. 4: 60 red; 15 blue

Comments: Main cook hand washing sink missing paper towels. All hand wash sinks shall be stocked with soap, paper towels and have warm running water. Replace paper towels immediately (CDI). Par-cooked chicken and fried riced found covered while cooling. Cool TCS foods UNCOVERED in 2 inch amounts until 41 F or below. Uncover chicken and discard rice (CDI). Deep fried meat and vegetables found at room temperature (68 F). All TCS foods shall be kept at or below 41 F or 135 F or above. Cool to 41 F. Sanitizing solution for wiping over 200 ppm. Chlorine sanitizing solution shall be 50-100 ppm. Add water (CDI). Many surfaces have oil and food debris on them. Non-food contact surfaces shall be maintained, washed, rinsed and sanitized. W/R/S promptly. Service (mop) sink inaccessible. Mop sink must be available to dispose of mop water only. Remove items blocking sink. Cardboard used as non-food contact surface; items stored on floor. Facilities shall be used as approved, utilizing smooth easily cleanable surfaces and shelving. Remove cardboard and move items. Re-inspection focusing on violations will occur within 10 business days.

Dec. 4: 5 red; 0 blue

Comments: One male worker has no current food worker card. Obtain copy by Dec. 18, then call/message inspector to confirm.

Dec. 4: 35 red; 0 blue

Comments: Adequate hand wash facilities: Hand wash station located in preparation area not operational. Hot water valve not functioning. Corrective action: Fix hand wash valve. Hands washed when required: Employees not washing hands properly between tasks. Corrective action: Review and use proper hand washing practices between tasks and ensure water is above 100 F with 20 seconds scrubbing vigorously for 10-15 seconds.

Dec. 4: 40 red; 5 blue

Comments: Food Worker Card: No food worker card available. Corrective action: Must get food handlers card. Maintaining/using hand wash facilities: No hand cleanser or drying device available. Corrective action: Have hand cleanser and drying provision at hand wash station. Proper cold holding: Improper cold holding temperature for walk-in, milk and eggs above 41 F. Corrective action: Removal of PHF foods in walk-in until equipment fixed or alternative cold-holding storage provided. Toxic substances properly identified/stored. Chemicals stored in food storage areas. Corrective action: Remove bucket and cart with unidentified substances from food storage area. Potential Food Contamination. Corrective action: Have food stored 6 inches above floor to prevent cross-contamination. Separation of Raw Animal Foods/Species. Eggs stored above milk. Corrective action: Food to be discarded and properly stored once approved cold holding plans provided. PHF/TCS foods (eggs, milk, dairy products) improperly held above 41 F in walk-in cold hold storage. Repeat violations for cold holding and improper food storage and no FWC for ice production must be resolved. Until resolved, all storage and sale of PHF/TCS foods must be CEASED. Have foods removed from sale location. No three-compartment sink located with proper wash, rinse and sanitize method for food equipment cleaning. A compliance conference will be scheduled to discuss corrective action. Re-inspection.

Dec. 4: 25 red; 5 blue

Comments: Hands not washed before putting on gloves when handling RTE foods. Wash hands before putting on gloves and after handling raw meat, chemicals, using restroom or otherwise contaminating hands. Wash hands (CDI). Persons bag stored on top of onions in storage. Food shall be protected from contamination during storage. Move bag (CDI). Burner on far left side still hooked up to gas, although non-operational. Per visit with city of Lacey, remove burner for safety reasons.

Dec. 3: 5 red; 0 blue

Comments: Food worker cards expired or missing. All workers shall have current, valid food worker cards on site. Foodworkercard.wa.gov.

Dec. 3: 5 red; 0 blue

Comments: Both thermometers read low at 68 F (per calibrated device) 4-5 degrees lower. Also 4-5 F low in ice. Correction: Adjust to 32 F in wet ice.

Dec. 3: 0 red; 2 blue

Comments: Walk-in cooler lighting too low (2 FC). Replace burned out bulbs and flashing bulb in one week.

Dec. 3: 60 red; 0 blue

Comments: Underneath open top cooler, vegetable soup broth in gallon container 6 inches deep is 108 F. Cooling soup container must be 2 inches deep or less. Correction: Soup discarded. Shell eggs on shelf near wok or grill are 62 F. EGGS MUST BE KEPT REFRIGERATED AT 45 F MAXIMUM. Correction: Placed in cooler. For third inspection in a row, bottom iced tofu and diced cabbage are too warm at 48 F. The maximum is 41 F. Correction: Replace icing (in old steam table) with open top cooler, 48 inches wide if possible. Install cooler by Jan. 3. See re-inspection notice attached. This will be done within two weeks by Dec. 17. All violations must be corrected before re-inspection. Cooler by Jan. 3.

Dec. 3: 30 red; 0 blue

Comments: Food worker cards expired. All workers shall have up to date food worker cards that are easily located. Foodworkercard.wa.gov. Chicken in left side of hot hold was 119-135 F. All TCS foods being hot held shall be kept at 135 F or above. Rapidly re-heat to 165 F prior to holding at 135 F (CDI).

Dec. 3: 40 red; 5 blue

Comments: Improper hand washing. Employee returned to kitchen from restroom donned gloves without washing hands. Employee changed tasks and gloves without washing hands. Correction: Properly wash hands as required when required (CDI - re-washed). Improper cold holding of PHF/TCS. Foods in prep unit (bobba 47 F), walk-in (sprouts 61 F) above 41 F. Correction: Maintain PHF/TCS in cold holding at or below 41 F (CDI - voluntarily discarded bobba, rapid chill other items). Accurate thermometers not provided/used. Thermometer/s absent in cold holding unit and not utilized to temp foods (e.g. before placing in service). Correction: Provide and use. Inadequate equipment for temperature control. Prep unit for bobba at 47 F ambient. Correction: Repair or replace. Review cooling with staff.

Dec. 2: 5 red; 0 blue

Comments: Maintain PHF/TCS at or below 41 F in cold storage (CDI - rapid chill in freezer).

Nov. 27: 0 red; 23 blue

Comments: Spoon for rice stored in water at temperature of 80 F. In-use utensils shall be stored in a manner that reduces contamination. Store rice utensil in ice-water (41 F or less) or hot water (135 F or above). Cardboard used to line shelves in multiple areas. Smooth, non-porous, easily cleanable surfaces shall be used for storage surfaces. Discard cardboard. Three-compartment sink used for thawing raw meat, designated prep sink shall be used for thawing/rinsing raw meat to reduce contamination risks. Remove meat in three-compartment sink. No backflow prevention device (vacuum breaker) on hose near dishwashing sink per the change of ownership assessment. This connection must have backflow device. Equip prior to next inspection. Mop sink not replaced. All food establishments shall have a designated mop sink to dispose of waste water. Install prior to next inspection. Cool foods in 2-inch amounts, leaving uncovered until 41 F or below. Rapidly re-heat previously cooled foods to 165 F prior to holding at 135 F.

▪ Jack in the Box #8424 (520 Plum St. SE)

▪ Lucky 7 Food Store (4061 Pacific Ave. SE)

▪ Rainier High School concession stand (308 Second Ave. SE)

▪ Sidewalk Cafe (601 Capitol Way N)

▪ Subway (3430 Pacific Ave. SE)

▪ Tenino High School concession stand (500 W Second St.)

▪ Vision Fitness and Health (111 Tumwater Blvd. SE)

This story was originally published December 11, 2019 at 5:42 AM with the headline "Restaurant inspections for Dec. 11."