Restaurant inspections for Feb. 26

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.

Heyday Cafe

700 Capitol Way S

Feb. 22: 0 red; 5 blue

Comments: In 2018, a commercial-grade cooler (required) was used in the under counter espresso area. Now, a home-style cooler (unapproved) is being used. Replace with commercial-grade cooler by May 22, 2020. Call inspector when replaced.

BITS Cafe

903 Rogers St. NW

Feb. 21: 35 red; 5 blue

Thuy’s Pho

1001 Cooper Point Road SW

Feb. 18: 5 red; 8 blue

Comments: Sanitizer, QUAT, 200 ppm. Proper food storage and separation in walk-in. Clean and well-maintained kitchen. Needs to locate missing hand-wash sign for restroom. Cold holding PHF/TCS foods: Observed sprouts at 44 F, foods were stacked inside prep table. Do not stack foods above fill line of containers in prep table. Must be below 41 F. Sanitizer concentrations: Sanitizer bucket had no sanitizer water detectable. Corrected: Sanitizer solution replaced in bucket to 200 ppm. Ensure sanitizer is changed every two hours. In-use utensil storage: Utensil for rue was stored in water at room temperature. Corrected: Washed, rinsed, and sanitized and placed in ice water. Change regularly before ice melts.

Starbucks

625 Black Lake Blvd. SW

Feb. 13: 35 red; 0 blue

Comments: Sanitizer, floor/line, 150. Sanitizer/ware wash, chlorine, 100 ppm. Hand-washing procedure: Observed multiple employees wash hands for less than 20 seconds. Corrected: Ensure employees wash hands for at least 20 seconds. Cold holding PHF: Display case holding PHF/TCS foods at 44 F, Must be held below 41 F. Corrective action: Have equipment serviced to maintain internal temperatures below 41 F. Food was removed and placed in two-door cooler for reconditioning. NOTES: Hand-wash sink by three-compartment sink drains water slowly. Have this drain inspected to improve draining of wastewater. Starbucks policy on sanitizer is now four hours, code requires minimum temperature of 75 F for QUAT solution, usually two hours. Will need to meet WAC Chapter 246-215 requirements for sanitizer solution unless approved.

Capital Mall (Permit type: Ware wash for food court vendors)

625 Black Lake Boulevard SW

Feb. 13: 0 red; 5 blue

Comments: Mechanical ware wash temperature: Not reaching required 160 F sanitation temperature. Corrective action by March 13, 2020. Having floor tile removed and sealed soon. Recommend thermal temperature device for ware wash.

Thai House Restaurant

909 Sleater Kinney Road SE

Feb. 12: 25 red; 3 blue

Comments: PIC did not answer correctly to properly cool recently prepped par-cooked chicken. Pork loin and whole chicken found thawing in hand-wash sink. Keep hand-wash sink clear and accessible at all times. Three bags of semi-frozen chicken thawing in bowl on the floor. Thaw foods in refrigerator or in food sink under cold, running water. Many pounds of raw chicken being prepped at 53 to 57 F. Reduce the amount of chicken to allow completing prep to less than 30 minutes.

SPSCC Food Service Center

2011 Mottman Road SW

Feb. 12: 5 red; 5 blue

Comments: Sanitizer, bucket, QUAT, x2, 150 ppm. Valid FWC for all food workers: One expired food worker card. Corrective action: Have renewed by Feb. 26, 2020. Mechanical ware wash temperature: Ware wash only reached 152.8 F, must reach 160 F for sanitation. Corrective action: Have serviced by Feb. 26, 2020. Excellent hand washing, holding temperatures and food handling skills by food workers, and cooling practices.

SPSCC Bookstore

2011 Mottman Road SW

Feb. 12: 5 red; 0 blue

Comments: Food not maintaining internal food temperatures below 41 F. Must be able to hold PHF/TCS foods below 41 F. Cold holding PHF foods: Internal temperature of milk at 44 F. Corrective action: Remove PHF foods from grab-and-go until machine is serviced and internal temperatures are kept below 41 F. Once machine is serviced, monitor internal temperatures to ensure foods below 41 F. Will complete follow-up by Feb. 26, 2020. Email to move date.

St Gertrude’s Café

5300 Pacific Ave. SE

Feb. 11: 30 red; 5 blue

Basil Leaf Restaurant

235 Division St. NW

Feb. 10: 5 red; 2 blue

Comments: Sanitizer, QUAT, 300 ppm. REPEAT: Cold holding PHF: Cabbage was overfilled and measured at 43 F on top. Corrected: Overfill of cabbage was removed to fill line in pan and placed below. Do not overfill containers. Hand-wash signage: There are no hand-wash signs in restrooms. Corrective action: Have signs placed on both restrooms by Feb. 24, 2020.

Rite Aid

305 Cooper Point Road NW

Feb. 10: 5 red; 0 blue

Comments: All baby products are still within their use-by dates, none expired or near expiration. Cold holding PHF: Ambient temperatures at grab-and-go cooler ranged between 43 and 47 F. Approved to test internal temperature of milk, and it was at 45 F. Corrected: All PHF/TCS foods moved to back fridge. Will have serviced. All other cold holding units below 41 F or freezing.

Fatso’s Bar & Grill

3205 Martin Way E

Feb. 7: 35 red; 0 blue

Comments: Glassware sanitizing rinse, 167. Contact sanitizer, 300 ppm, QUAT. DW sanitizer, 400 ppm, QUAT. Pepper pot soup (beef), beef gravy, taco soup and mashed potatoes cooled in tubs two liters and larger at depths greater than two inches. PHFs must be cooled in large, shallow pans with food depth of two inches. Corrective action: foods discarded. There is no separate and dedicated hand-wash sink in the kitchen or food preparation area. A separate hand-wash sink shall be installed on a discussed timeline.

Subway

1001 Cooper Point Road SW

Feb. 6: 50 red; 0 blue

Comments: Sanitizer, QUAT, bucket, 150 ppm. Valid FWC for all FW: PIC could not locate FWC. Corrective action: Locate and provide FWC upon request during follow-up. Hand washing cleaning procedure: Observed one employee wash hands for under 10 seconds prior to donning gloves. Corrected: Ensure employees wash hands for 20 seconds, 10 to 15 seconds scrubbing under fingernails and between fingers. Adequate hand wash drying provisions: No drying provisions in men’s restroom. Corrected: Paper towels restocked. Cold holding PHF: Observed tune, ham, and turkey above 42 F on prep line. Corrected: Replaced with food below 41 F. All three were on right side of prep line, no other foods (covered or uncovered) were above 41 F. Person in charge; assignment: upon entry, the employee could not identify a person in charge at the facility. Corrective action: There must be a person in charge available at facility at all times that is assigned. Have all FWC valid, one new employee has 11 days to receive theirs before due (corrected). Hand washing: Observed proper hand washing, ensure technique for hand washing is taught to new employee (corrected). Drying provisions: All drying provisions refilled (corrected). Cold holding: All PHF/TCS foods below 41 F. Continue to monitor food temperatures to ensure cold holding kept below 41 F and hot holding above 135 F. Corrected and maintained. Some FWC were electronic, develop system for monitoring all FWC to prevent from PIC tracking down FWC of some employees. Recommend list of all FW with upcoming expiration dates. Have 11 days remaining for new hire to get FWC. All violations corrected. No follow-up pending.

Office Bar & Grill

2030 Mottman Road SW

Feb. 6: 5 red; 5 blue

Comments: Sanitizer, chlorine, kitchen, 100 ppm. Sanitizer, QUAT, bar bucket, 300 ppm. Cold holding PHF/TCS foods: Ground beef at 42.9 F in refrigerator. Corrected: placed in cooler. Wiping cloth use: Wet wiping cloth stored next to hand sink. Corrected: Wiping cloths must be stored in sanitizer bucket between use. May need to increase storage capacity for walk-in storage.

The Uptown Lounge

201 Prairie Park Lane SE

Feb. 6: 10 red; 0 blue

Comments: Chef’s make table, drawer fridge, left side, bin area, garlic cheese, 39 F, shredded cabbage, 41 F, lettuce, 45 F, right side, top drawer, batter, 44 F. Chef’s base drawers under broiler: beef patty, 34 F, shrimp, 36 F, cod, grilled onions similar. Walk-in #1: shredded cheese, 40 F, between sausage packs, 39 F. Walk-in #2: Mostly have veggie/fruits 40 F. Bar 24 inches under counter, single glass door, cream, 51 F. NOTE: Hand-wash sign missing from bar designated hand wash. Sign provided, post hand-wash sign at bar and other hand-wash sinks. Drawer-area foods of chef’s make table, fridge and cream in bar fridge greater than 41 F. Some between 45 and 50 F. Correction: For bar, use under-counter fridge next to single under-counter glass door until other is repaired. For chef’s make table drawer area, contacted maintenance to evaluate and adjust. Maintenance was working on it before inspection was finished. Please call inspector when the fridge is working properly. If cannot correct today, store in other properly functioning fridges and/or store in bins with ice equal to or greater than product level.

Tahoma Valley Golf Course

15425 Mosman Ave. SW

Feb. 6: 25 red; 5 blue

Comments: Bar hand-wash sink missing hand wash sign. Provided large paper sign. You may want to use a smaller one. Correction: Post sign for bar hand-wash sink and make sure it is used for hand washing only. Improper cooling: Boneless 3-to-4 pound turkey breast (cooked), 74-inch cooling in walk-in, 154 F, three-inch-deep soup cooling in walk-in, 112 F. Other items on shelves that appear to have been cooked and cooled were two inches deep or less. Correction: Cool cooked foods properly. Taco salad (cooked) shells inverted, lowest one in contact with egg box insert. Correction: Do not use egg box inserts for draining grease from food or in contact with food. You are cross contaminating food, since the inserts have bacteria — notably, salmonella — on them. Cook discarded taco salad shells and do not use egg box inserts for drainage of grease or other food contact. NOTE: Missing covers on trash receptacles in female restroom. Correction: Provide covered receptacles in female and any unisex restrooms. NOTE: Dumpster lids closed, some paper litter on pad of trash enclosure. Correction: Please have someone pick up debris in next week when weather allows and as necessary in the future.

Jasmine Thai

4315 6th Ave. SE

Feb. 6: 10 red; 5 blue

Comments: Sliced chicken, top of prep fridge, at 48 F. Other food inside at 47 to 50 F. Adjust thermostat, move PHFs to two-door reach-in and repair or replace this prep fridge to keep food at or below 41 F. Dish machine does not provide any chlorine at sanitizing rinse. Must manually sanitize dishware, utensils, and equipment ware in three-compartment sink (at 50 ppm chlorine). Call technician to service machine for proper function.

Starbucks

1406 Yelm Ave. E

Feb. 4: 0 red; 5 blue

Comments: Check of milk or similar in all front under-counter fridges, 41 F or less. QAC concentration appears greater than 400 ppm, with your QAC test strips, shall be 200 to 400 ppm. Evaluate and have corrected as soon as possible. Meanwhile, dilute solution with water and use test strips to make sure it is 200 to 400 ppm. NOTE: Lids on dumpster closed, some paper debris on enclosure deck. Clean up debris over next week or so and keep picked up.

Comfort Inn

1620 74th Ave. SW

Feb. 4: 10 red; 5 blue

Comments: Hot water supply valve to hand-wash sink was turned off. Towels and apron placed in sink. Must keep hand-washing sink functioning and clear at all times. Must be used for hand washing only. Do not use three-compartment sink for hand washing. Unused portions of biscuit sausage gravy stored in original tin can in refrigerator. Must not use tin can for storage. Transfer to food grade, approved container.

Bangkok Thai Restaurant

700 Sleater Kinney Road SE

Feb. 4: 35 red; 5 blue

Comments: Employee did not change gloves and wash hands after contamination from handling dirty dishes, cleaning pre-wash sink then removing clean dishes from dish machine. Thawed chicken covered with ice still at 62 F, maintain ice volume or bags in refrigerator to keep food temperature at 41 F at all times. Opened tin cans being used to store foods. Must use approved, food grade containers for in-use and long-term storage. Two weeks. This facility lacks a three-compartment sink and may be subject to update.

Arco AM/PM (Permit type: Food Service Establishment)

16507 E Yelm Ave.

Feb. 4: 0 red; 5 blue

Comments: NOTE: Lettuce leaves and sliced tomato come pre-packaged, already prepped to be ready to eat. Sliced cheese bock in two-door reach-in in back food prep area, 36 F (has moni thermometer) reading 34 F (exterior display). Air curtained display fridge between meat and cheese trail mix packs, 39 F. Lettuce leaves and sliced tomatoes in bin area of self-serve make fridge, 39 F. I am impressed with how well the facility has been cleaned out and organized as well as the good food temperatures. Bleach chlorine in counter wipes bucket, 100 ppm. Has QQC test strips, not bleach strips — provide.

Cafe Au Lait

2925 Harrison Ave. NW

Feb 10: Re-inspection

Results: Sanitizer, chlorine, 200 ppm. Drying provisions available in restroom: Drying provisions placed in restroom (corrected). Thermometers in refrigerators: No thermometers available in two-door refrigerator (not corrected). Bleach testing strips available: Purchased chlorine test strips (corrected). Mold cleaned under hand sink: There still remains a large area under hand sink with dark mold growth (not corrected). Most removed, less than half remains. There are labels on refrigerator for food workers to check temperature of refrigerator; however, there was no thermometer inside cold holding equipment to observe internal temperature. Food establishment/espresso needs to have mold growth cleaned and location sealed or covered with non-absorbent surface. Will complete follow-up to confirm violations are corrected by Feb. 20, 2020. Please contact inspector for any questions.

Littlerock Grocery Store (Permit type: Food Service Establishment)

6410 128th Ave. SW

Jan. 30: 5 red; 5 blue

Comments: Two employee FW cards expired. Obtained renewed FW cards in two weeks. Chlorine sanitizer prepared too strong, at over 200 ppm. Obtain test paper and prepare at 50 ppm chlorine.

Super 8

112 College St. SE

Jan. 29: 85 red; 10 blue

Comments: Person in charge unable to correctly answer food safety questions (e.g. cold hold temps), and in significant non-compliance with food safety WACs. Correction: Obtain valid food safely knowledge. Food worker cards unavailable upon request. Correction: Make available upon request by Feb. 17, 2020. Improper hand washing. Employees did not properly wash hands when conducting food service. Correction: Properly wash hands in an approved hand sink for 20 seconds, minimum, with soap and warm water (100 f) when required. Inadequate hand-washing facilities. Soap and paper towels absent in food-prep area. Correction: Maintain stocked at all times. Fruits not properly rinsed (apples). Correction: Properly rinse fruit. Reviewed glove use. Improper cold holding. PHF/TCS above required food safety temperatures in dorm-style refrigerator. Correction: Ensure food in cold storage is at or below 41 F in cold storage. Relocate to properly working unit. Note: As facility has no “manager” on-site, inspector and on-site staff to communicate inspection findings and requirements to district manager/corporate/owner. Thermometers absent in facility. Unit thermometers and internal food thermometers unavailable. Toxic substances improperly identified. Unlabeled chemical bottles in food-prep area. Correction: Label. Non-conformance with plan of operation, permit approval requirements not met/provided. Correction: Complete required compliance actions. See compliance schedule. Inadequate equipment for temperature control. Dorm-style refrigerator not maintaining required food safety temperatures. Residential refrigerator not designed for commercial use (non-NSF7/not easily cleanable). See compliance. Sanitizer unmade at time of inspection. Correction: Ensure sanitizer is available at all times of food service.

The Greenery

TESC College Activities Building

Jan. 29: 10 red; 5 blue

Comments: Sanitizer bucket, QUAT, prep line, 200 ppm. Adequate hand wash facilities: Multiple sensor hand-wash sinks (food service area and warewash/dish-wash area) do not have/allow consistent flow of water to reach temperatures required for duration of hand washing. Corrective action: Have hand sinks serviced to allow steady flow of water that reaches and maintains at least 100 degrees F for hand washing. Adequate equipment: Cold holding unit at pizza oven area not able to keep foods on top holding area below 41 F. Corrected: PHF food placed in walk-in. Do not use top holding units, PHF foods in lower compartments below 41 F. Excellent cooling practices, all foods uncovered in two-inch pans on rack inside walk-in.

Casa Mia

4426 Martin Way SE

Jan. 29: 35 red; 0 blue

Comments: FWCs expired. Correction: Obtain valid cards by Feb. 13, 2020. Inadequate hand-washing facilities. Dedicated hand sink absent in main food-prep area (kitchen). Correction: Provide dedicated hand sink by May 1, 2020. Provide design and spec sheets for approval in advance of installation. Improper cold holding of PHF/TCS. Pesto in prep unit above required cold holding temperature of 41 F. Correction: Maintain foods in cold holding at or below 41 F (CDI- rapid chilled). Facility in noncompliance with risk-control plan/plan of operation. Risk of potential contamination not properly controlled. Correction: Control potential contamination, provide hand sink in main food-prep area. Adhere to risk-control plan and WACs.

Aliberto’s Jr. Mexican Food

1015 College St. SE

Feb. 4: Re-inspection

Results: Shredded Beef, pork, chicken, two-inch cooled in walk-in, 37 to 40 F. Diced beef, HH on flat griddle, covered with foil, 177 F. Mashed beans in steam table at 115 to 133 F: Must re-heat to 165 F before being placed in hot holding. Use thermometer for verification (corrected). Thank you for the overall improvement.

No violations found

• Arby’s (2528 Harrison Ave. NW)
• Arco AM/PM (Permit type: Grocery Stores and Confectioneries) (16507 E Yelm Ave.)
  
  
• Dancing Goats Coffee Bar (4219 6th Ave. SE)
• Domino’s Pizza (3225 Harrison Ave. NW)
• Fred Meyer (555 Trosper Road SW)
• Kentucky Fried Chicken/Taco Bell (1310 E Yelm Ave.)
• Pizza Hut (5765 Littlerock Road SW)
• SPSCC Café (2011 Mottman Road SW)
  
  
• Safeway (3215 Harrison Ave. NW)
• Taco Bell (1101 Cooper Point Road SW)