Restaurant inspections for Dec. 18

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. 11: 5 red; 0 blue

Comments: One employee on schedule has an expired FWC. Corrective action: All food workers must have current FWC upon request. Have employee get an updated FWC prior to next shift. Repeat violation requires RE-INSPECTION. All cold holding units at proper cold holding temperatures. Observed excellent hand washing by employee at food toasting area. Proper use of alternative barriers.

Dec. 10: 5 red; 0 blue

Comments: Open top cooler in kitchen is 43 F top and bottom (cut tomato, middle of hamburger patties on bottom). The maximum is 41 F. Correction: Cook to adjust colder. Thermometer outside cooler reads 2 F low (41 F, actually 43 F inside).

Dec. 10: 50 red; 5 blue

Comments: Hand washed as required: Food handlers not washing hands between tasks and when required per code. Using iced water to clean gloves at deep fry station, use utensils or proper hand washing between glove changes. No room temperature storage and improper use of time as a control. Not currently following time as a control plan. Follow plan or submit new plan for approval. Sanitizer test kit: Sanitizer test strips not used for bucket solutions, sanitizer was greater than 200 ppm per test strip. Ensure sanitizer is 50-100 ppm. Re-inspection required. Notes: Ensure all food handlers are using proper barriers and hand washing between tasks for 20 seconds or when animal foods uses. Cabbage cannot be held at room temperature, must be held below 41 F. Cannot be above 41 F unless time is used. Follow current time as a control for rice until new plan is approved if needed. Have current consumer advisory corrected within seven days. Excellent cold holding equipment, all foods are kept at proper temperatures. Will provide paperwork for time as a control for safety and issue time logs for examples. Have discard times for each batch as discussed.

Dec. 10: 0 red; 5 blue

Comments: No backflow on hose at mop sink. Continuous flow nozzles shall have proper back flow prevention devices. Install hose bib vacuum breaker promptly. Replace home-style cold hold with commercial grade unit when current one fails.

Dec. 10: 45 red; 0 blue

Comments: Hands washed as required. When to wash: Observed employee not properly washing hands between glove changes, between tasks. Corrective action: Retrain employees on proper hand washing and glove changes. 20 seconds with 10-15 vigorous scrubbing. Adequate hand washing facilities. Accessibility and use: Three sinks without drying provision, one not accessible. Corrective action: Re-stocked all stations and moved blockages. Cold Holding PHF/TCS Foods: Recorded multiple sandwiches in cold holding above 41 F (59 F and 58 F); grab-and-go deli meats above 41 F. Corrective action: Rapid chill all sliced grab and go PHF/TCS foods and sandwiches on display until below 41 F before placing in cold hold. NOTES/OBSERVATIONS: Need to provide updated standard operating procedures for the grab-and-go and sandwich production. All PHF/TCS foods must be below 41 F before placement in cold holding. Ensure all employees are re-trained on handwashing and when to wash: between tasks, after touching body, trash, non-food contact surfaces. Ensure all hand wash stations are accessible and stocked. Excellent hot holding temperatures. Recommend designated cooling area with equipment (racks) for cooling foods and extra storage for rapid chilling. Temperature logs well maintained and consistent.

Dec. 10: 30 red; 0 blue

Comments: Meat stew cooling in large amounts covered in walk-in. TCS foods must be rapidly cooled in 2-inch pans, uncovered until 41 degrees F or below, or with other approved methods. Rapidly reheat to 165 F before holding at 135 F (CDI). Foods in produce walk-in, right prep cold hold 43-44 F. TCS foods shall be kept at 41 F or below. Adjust thermostat (CDI).

Dec. 9: 50 red; 12 blue

Comments: Parasite destruction procedures for fish: Could not find parasite destruction paperwork. Corrective action: Contact suppliers and have procedure paperwork sent and stored. Separation of raw animal foods and ready-to-eat foods: Raw animal food stored over RTE foods in the walk in. Corrective action: Do not store raw animal foods over RTE foods moving forward. Time as a Public Health Control: Rice stored at room temperature without time/temperature as a control. Corrective action: Time will be used as control for rice, provide procedure for tracking time and when to discard. Proper cold holding: Raw animal food that is PHF/TCS at 55-57 F in back cold holding unit, salmon and all PHF/TCS must be cold held below 41 F. Corrective action: Cool salmon to 41 F or below and put back into cold holding. Consumer Advisory for raw/undercooked foods: Menu does not have the proper consumer advisory. Corrective action: Provide proper consumer advisory and identify the foods on the menu. Adequate equipment (capacities): Inadequate number of cold holding units, use of merchandiser for cold holding PHF/TCS foods and non-functional cold holding table in server station. Corrective action: Have cold hold table fixed to have temperatures below 41 F and a new cold hold unit instead of storage in merchandiser. Three months to search. Food contact surfaces cleaned: Cutting board had debris/food underneath. Corrective action: Ensure all food contact surfaces cleaned to sight and touch/wash-rinse-sanitize. Physical facilities cleaning frequency: Storage shelves need to be 6 inches above floor and cleaned regularly to prevent debris build up. Corrective action: Raise shelves and clean underneath. Notes: Must have owners Food Handler Card available. Will provide time as a control documentation and shelving examples for cooling. Re-inspection is required.

Dec. 6: 0 red; 3 blue

Comments: Paper towel boxes directly on floor (restroom, kitchen). Raise 6 inches off floor or put on shelf or pallet.

Dec. 11: Re-inspection

Comments: Good, none noted. Note. Thank you for new 48-inch two-door Atosa open top cooler. Note: Owner will be billed for this inspection. Note: Partial inspection.

Dec. 6: Re-inspection

Comments: Corrections pending. PIC in compliance - yes. Hand washing - yes. Food contact surfaces cleaned - yes. Separation of raw foods - yes. Room temperature storage - yes. Cold holding PHF/TCS foods - yes. Potential cross contamination (cleaning) - yes. In-use utensil storage - yes. Safe clean materials (see notes) addressed - still in progress. Food equipment clean - yes. 43. Non-food contact surfaces cleaning frequently (see notes) - still in progress. Floor, wall, ceiling cleaned (see notes) - still in progress. NOTES: Bulk of items addressed by re-inspection. Future attention should be for use of single-use containers being phased out, cleaning of grease accumulation behind and under fryer area, prep line and hood. Continued work on physical facilities to be monitored in follow-up and routine inspections. Floors, walls, equipment. 40, 43, and 48 have been given attention towards correction, will continue to work on these violations moving forward. Will conduct follow-up to confirm progress on pending violations.

Dec. 10: Re-inspection

Comments: Re-inspection for red items 15,16, 17, 19, and blue item 40. Eggs in portions at no more than three. Although one item was cooling improperly (chicken, 4-inch pan with lid on), manager quickly fixed and displayed active managerial control. No room temperature storage. All cardboard removed, items stored on floor were limited to products being used that day. Re-inspection - passed.

▪ 5th on 4th Sandwich Shop (926 Fourth Ave. E)

▪ Bitter Sweet Chocolates (513 Washington St. SE)

▪ Carl’s Jr. (3816 Pacific Ave. SE)

▪ Dairy Queen (19742 Old 99 Highway SW)

▪ Eagan’s LLC (472 Sussex Ave. E)

▪ Gull Harbor Mercantile (4932 Boston Harbor Road NE)

▪ Olympia Senior Center (222 Columbia St. N)

▪ The Painted Plate (412 Washington St. SE)

▪ Sofie’s Scoops (222 Capitol Way N)

▪ Speedway Grocery (19202 Old 99 Highway SW)

▪ Tenino Market Fresh (669 Lincoln Ave. E)

▪ Whitewood Cider (728 Fourth Ave. E)