Restaurant inspections for Jan. 1

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. 24: 10 red; 13 blue

Comments: No bleach detected on nozzle wipe cloth, not stored in sanitizing solution between uses. Correction: Store in 50-200 ppm bleach solution between uses. Using hand wash sink as a blender rinse and dump sink. Using one of three-comp sinks as a hand wash sink. Correction: Use designated hand wash sink for hand washing only. Provide hand wash sign, soap and paper towels for the designated hand wash sink. Use the three-comp sink to wash, rinse and sanitize blender container after each use or rinse between uses, store in frig between uses and wash, rinse and sanitize every four hours. No monitoring thermometer for two-door reach-in fridge observed. Provide monitoring thermometer in warmest part of fridge in easily readable location. Dumpster full, lid propped open. Also continues to be on ground surface, not slab. Provide enough service, dumpster size so lids not propped open. Please call when you have provided signage and rearranged procedures so designated hand wash sink is back to being the hand wash sink.

Dec. 20: 0 red; 5 blue

Comments: Sanitizing solution was over 200 ppm. Solution for wiping cloths shall be 50-100 ppm. Dilute with water. CDI. Wash produce prior to cutting. Cooking or serving. Sanitize sink before and after washing produce.

Dec. 20: 5 red; 0 blue

Comments: Food worker card missing. All employees shall have valid cards available of all times. Reprint or retake. Consistently use timer with pizza staging rock. Currently in contact with building owner to repair small leaks in roof. No potential contamination at this time.

Dec. 19: 5 red; 0 blue

Comments: Sanitizer (bucket), 200-300 ppm. Valid FWC required for all. Four employees had expired cards, one missing. Corrective action: Identify expired FWC, have employees renew and locate missing FWC by Jan. 6 prior to re-opening. Food workers cannot handle food without FWC. Note: All holding temperatures at proper temperatures, clean and well maintained facility.

Dec. 19: 0 red; 8 blue

Comments: Wiping cloth solution greater than 200 ppm. Sanitizing solution for wiping cloths shall be 50-100 ppm. Dilute with water. CDI. Debris accumulated under two-door cold hold and throughout kitchen. Non-feed contact surfaces shall be kept cleaned, sanitized and free of unnecessary items. Re-organize and remove promptly. Wash, rinse and sanitize in use utensils every four hours.

Dec. 19: 55 red; 17 blue

Comments: Shellstock tag not included with clams in walk-in. Tags shall be kept with shellstock until last one in batch is sold or discarded; write date on tag and keep for 90 days. Sausage next to stove slightly above room temperature at 88 F. All TCS foods shall be kept at 41 F or below, or 135 F or above. Rapidly reheat to 165 F prior to holding at 135 F. CDI. Beef stew reheating in hot hold unit at 120 F. Previously cooled foods shall be rapidly reheated to 165 F prior to holding at 135 F. Rapidly reheat. CDI. Temperatures in prep and glass door cold holds were 43-44 F. TCS foods being cold held shall be kept at 41 F or below. Adjust thermostat or service unit. CDI. Glass cold hold was designed for packaged foods and beverages only. Only use cold hold units for their designed purpose. Replace with proper style when current unit fails or is replaced. Wiping cloths either below 10 ppm or above 200 ppm. Sanitizing chlorine solution shall be 50-100 ppm. Adjust as needed. Ice machine has residue on the inside. All food contact surfaces must be kept cleaned and sanitized. Empty machine and wash, rinse and sanitize promptly. Vinyl flooring in dishwash area is deteriorated, exposing cement floor. Flooring shall be replaced within six months.

Dec. 18: 5 red; 5 blue

Comments: Chicken fried > 135 F. Sanitizer, QUAT bucket, 200 ppm. Provided and used: Thermometers are available but not used at flat grill by employee for hamburgers. Corrective action: (CDI) Keep thermometers at grill for continuous use during cooking. Equipment clean: Ice machine had buildup of debris inside food contact surface. Corrective action: Have ice removed and inside of cooler washed, rinsed and sanitized by tomorrow. Increase cleaning frequency. Email inspector.

Dec. 17: 5 red; 5 blue

Comments: Sanitizer, QUAT, bucket, cold, 200 ppm. Valid FWC required for all employees: Managers hold CFPM certifications but do not possess valid FWC for Washington State. Corrective action: All employees must have valid FWC within 10 days and cannot handle food until valid FWC shown. Chemical sanitizer concentrations: Chemical sanitizer near food prep/holding below 75 F for QUAT solution. All cold hold and hot holding equipment at proper temperatures and utensils used for barriers with gloves during service. Cannot confirm or deny complaint, inspection determines facility is cleared.

Dec. 13: 0 red; 3 blue

Comments: Ice scoop placed on dusty top of ice machine. Correction: Will place scoop inside container with sign “Wash ice scoop container daily” or similar. Done today.

Dec. 13: 15 red; 3 blue

Comments: Still need refrigerator thermometer put in empty top bin, or probe thermometer (0-220 F) stuck between pans into air. Do this immediately. Heavy dust buildup below cooler, clean with vacuum. Restroom door not self-closing- Repair in 30 days. No soap sink room hand sink. Place pump soap immediately. Manager must respond within 30 days.

Dec. 12: 15 red; 0 blue

Comments: Multiple items in drawer cold hold were 41-44 F. All TCS food shall be kept at 41 F or below. Adjust thermostat or service unit. No thermometer in walk-in cold hold. All cold hold units shall have accurate, easily readable thermometers. Replace promptly. CDI. No consumer advisory for under cooked burgers and steak. All raw proteins that are served under their cooking temperature shall have a consumer advisory denoted on the menu. Include advisory next time menu is printed. Reduced oxygen packaging (vacuum sealing) shall not happen without either a variance or HACCP plan, depending on requirements listed in WAC 246-215-03540 (2). Contact me within two weeks with plans to submit either documents or to notify that practice no longer occur. I will check on status of using sous vide for re-heating potatoes. Obtain proper test strips for new chlorine sanitizing solution.

Dec. 19: Re-inspection

Comments: All items properly addressed. Continue regular washing, rinsing and sanitizing of non-food contact surfaces, especially around the grill. Re-inspection passed.

▪ Carl’s Jr. (3816 Pacific Ave. SE)

▪ Papa Murphy’s (555 Trosper Road SW)

▪ TESC Recreation Center (Recreation Building)