2 eateries just 5 inspection points from closure. See Thurston food safety scores for Oct. 4

The Olympian staff
·8 min read

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

Report restaurant, grocery store, deli or bakery complaints online via the complaint form here: https://www.thurstoncountywa.gov/phss/Pages/eh-problem.aspx.

Reading inspection scores:

  • Attention should be given to the type of violation (red versus blue) and whether the establishment 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.

  • If red points exceed 45, the county will require a reinspection within 10 business days.

  • If red points exceed 100 and there’s a lack of managerial control, the county will shut down the establishment for at least 72 hours. The establishment may reopen after management and employees complete retraining and demonstrate corrective action during a reinspection.

  • 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.

Ichiban Teriyaki

506 W. Yelm Ave., Yelm

Sept. 26: 95 red points; 25 blue points.

Comments:

  • The person-in-charge could not prove they attended an approved food safety training program. They must provide proof to become a certified food protection manager.

  • Food workers had unacceptable, expired, invalid or missing food worker cards.

  • A food worker did not wash their hands before donning gloves and preparing food.

  • The kitchen hand sink was inaccessible. A hand sink was absent in the rear prep area.

  • Cooked chicken was improperly cooled while covered.

  • TCS foods were at 55 degrees at room temperature. TCS foods must be at or above 135 degrees or at or below 41 degrees.

  • Inadequate equipment was used for temperature control. A residential freezer was not working properly due to excessive condensation. The inspector directed them to procure commercial equipment.

  • Food and wares were in the splash zone of a hand sink. The ice machine had a mold-like substance.

  • In-use utensils were stored in standing water at 73 degrees.

  • Food and non-food contact surfaces were not properly constructed and easily cleanable.

  • The food prep sink was not properly installed or maintained.

  • There was excessive oil debris on equipment and on surfaces near a grill.

Tenino 76 Food Mart

397 Sussex Ave. W., Tenino

Sept. 27: 95 red points; 22 blue points.

Comments:

  • The person-in-charge answered incorrectly to questions about food safety practices and principles. They must provide proof of attending an approved food safety training program.

  • Food workers had unacceptable, expired, invalid or missing food worker cards.

  • A food worker did not wash their hands in the proper hand sink before preparing food.

  • A hand wash sink was inaccessible.

  • TCS foods in the deli were less than 130 degrees.

  • The hot hold deli case was in disrepair.

  • The establishment did not use thermometers to check food temperatures.

  • A door sweep was in disrepair.

  • Food and nonfood surfaces were improperly constructed. The inspector directed workers to remove cardboard and seal unfinished wood surfaces.

  • Physical facilities were not properly maintained. The inspector noted the wall by the hand sink and the wall by the mop sink needed repairs.

  • A sanitizer solution was too strong.

  • Sanitizer test strips were absent during the inspection.

  • The facility was not in compliance with its permit conditions.

Safeway

4280 Martin Way East, Olympia

Deli

Sept. 19: 85 red points; 0 blue points.

Comments:

  • Employees washed hands for less than 20 seconds.

  • Some food items were being cooled while covered in plastic wrap.

  • Fried chicken was held at less than 135 degrees.

  • A sanitizer solution was too strong.

La Quinta Inn and Suites

4600 Capitol Blvd. SE, Tumwater

Sept. 27: 60 red points; 0 blue points.

Comments:

  • A person in charge was not present during the inspection.

  • An employee did not have their food worker card.

  • A hand wash sink in the kitchen was not stocked with paper towels.

  • Hot held sausage links were between 120 to 130 degrees. TCS foods must be hot held at or above 135 degrees.

  • Various items in the two-door reach in cold hold measured between 45-48 degrees. Milk in a dispenser measured 51 degrees. TCS foods must be cold held at or below 41 degrees.

  • No probe tip thermometer was available.

Sandstone Café

273 Sussex Ave. W., Tenino

Sept. 27: 45 red points; 12 blue points.

Comments:

  • The establishment lacked a catering permit for its catering activities.

  • A hand wash sink was inaccessible.

  • Pulled pork and chicken were cooling while covered in a back storage refrigerator.

  • TCS foods in a prep cold hold unit were above 41 degrees.

  • The menu lacked proper consumer advisories for applicable items.

  • Multiple merchandisers were used to store open foods. The inspector directed the establishment to replace merchandiser with commercial equipment.

  • Dirty dishes were stored on a prep unit top, where they could have contaminated surfaces and food.

  • Shelves in a storage room lacked 6 inches of clearance from the floor.

Jerk An Tingz

3726 Pacific Ave. SE, Olympia

Mobile Food Truck

Sept. 23: 40 red points; 0 blue points.

Comments:

  • At least one food worker card was expired.

  • A food worker donned gloves without first washing their hands.

  • A chlorine sanitizer solution was too strong.

Smash’n Burger

625 Black Lake Blvd. SW, Olympia

Sept. 19: 40 red points; 0 blue points.

Comments:

  • One employee did not have a food worker card.

  • A food worker entered the kitchen and donned gloves without first washing their hands.

  • Milk and cheese in cold hold were at 48-50 degrees rather than at or below 41 degrees.

Pattaya Thai Express

Mobile Food Unit

Sept. 21: 30 red points; 0 blue points.

Comments:

  • A hand wash sink was missing paper towels.

  • Eggs on ice were measured at 65 degrees. TCS must be cold held at or below 41 degrees.

  • A chlorine sanitizer solution was too strong.

Lucky 7 Food Store

4061 Pacific Ave. SE, Lacey

Sept. 18: 30 red points; 0 blue points.

Comments:

  • A food worker had an expired food worker card.

  • Chicken nuggets in a hot hold case were measured at 125 degrees rather than at or above 135 degrees.

Nisqually Arco AM/PM

10222 Martin Way E., Olympia

Food Service Establishment

Sept. 25: 25 red points; 0 blue points.

Comments:

  • An employee did not have a food worker card during the inspection.

  • Pico in the condiment station was measured at greater than 41 degrees.

  • A chlorine sanitizer solution was too strong.

Grocery Store

Sept. 25: 0 red points; 2 blue points.

Comments:

  • Physical facilities did not have 6 inches clearance from the ground.

Herfy’s Burger

315 Cooper Point Road NW, Unit 105, Olympia

Sept. 22: 15 red points; 5 blue points.

Comments:

  • Beef was stored above produce rather than below and away from ready-to-eat foods.

  • Various cold-held items, including ice cream mix, raw beef and milk, were warmer than 41 degrees.

  • The in-use sanitizer solution was too weak. Wiping cloths were not stored in a bucket as required.

Chuck E Cheese

625 Black Lake Blvd. SW, Olympia

Sept. 19: 15 red points; 5 blue points.

Comments:

  • Employees did not have food worker cards during the inspection.

  • Salad bar items, including cut melon and hard-boiled eggs, were at 45-50 degrees rather than at or below 41 degrees.

  • A sanitizer solution was too weak.

Soul Café

2727 Westmoor Court SW, Olympia

Sept. 19: 15 red points; 0 blue points.

Comments:

  • Some food worker cards were expired or unavailable.

  • Cut lettuce was held at 45 degrees rather than at or below 41 degrees.

Painted Plate

412 Washington St. SE, Olympia

Sept. 22: 10 red points, 5 blue points.

Comments:

  • A hand wash sink was blocked by a cart with towels, and it lacked soap. Hand wash sinks must be kept clear of obstacles that could discourage hand washing.

  • The ware wash sanitizer solution was too weak, and the ware wash machine wasn’t getting hot enough.

ARCO AM/PM Convenience Store and Fueling Facility

7455 Hawks Prairie Road NE, Lacey

Grocery

Sept. 19: 0 red points; 2 blue points.

Comments:

  • The freezer wasn’t at least 6 inches off the ground floor. Some gaps in the ceiling and wall were not sealed.

Deli

Sept. 19: 10 red points; 0 blue points.

Comments:

  • The hand sink was blocked by boxes and food debris was in the sink.

Taco Time

5320 Capitol Blvd. SE, Tumwater

Sept. 20: 5 red points; 0 blue points.

Comments:

  • Beans were cold held at 43-44 degrees rather than at or below 41 degrees.

Aztec Lanes

2825 Martin Way E., Olympia

Sept. 25: 0 red points; 5 blue points.

Comments:

  • Sanitizer and chlorine test strips were not present during the inspection.

No violations:

  • Safeway, Produce Cutting Area (4280 Martin Way E., Olympia)

  • Owl’s Nest Coffee and Pastries (116 Capitol Way N., Olympia)