Buffet scores 100 red points. Here are Thurston food safety inspection scores for May 10

Martín Bilbao
·6 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.

Super Buffet

1390 Galaxy Drive NE, Lacey

May 2: 100 red points; 10 blue points.

Comments:

  • Active managerial control was not properly applied by the person in charge. The person-in-charge incorrectly responded to questions regarding food safety.

  • Multiple food items were found stored at greater-than-4-inches deep in the walk-in cold hold.

  • Food items on the buffet hot hold line were less than 135 degrees.

  • Multiple TCS food items were found at room temperature. There was no time control plan for sushi.

  • Some TCS food items were found in the top prep cooler at temperatures above 45 degrees.

  • Staff could not locate a probe-type food thermometer for testing.

  • The menu lacked a required consumer advisory for sushi.

  • The back screen door was not completely sealing the entry way to prevent potential pest entry.

  • Mold residue was observed on the ice machine.

Meggie’s Lumpia

Mobile Food Unit

5718 Pacific Ave. SE, Lacey

May 5: 85 red points; 8 blue points.

Comments:

  • Workers changed tasks without removing gloves and washing hands.

  • Items obstructed the hand sink at the start of the inspection.

  • Raw animal proteins were incorrectly stored in a reach-in cold hold. Foods must be stored according to cook temperature with ready-to-eat foods on top.

  • Beef in hot hold was at 120-125 degrees rather than at or above 135 degrees.

  • The facility cooled pork at the truck, but this violated their permit.

  • A bleach sanitizer solution was too strong and needed to be diluted.

  • There were no sanitizer test strips available upon request.

  • In-use utensils were stored in 80-degree water.

Popeyes Louisiana Chicken

1370 Galaxy Drive NE, Lacey

May 2: 65 red points; 17 blue points.

Comments:

  • The person in charge was not in compliance because the establishment had at least one red high-risk factor violation during the inspection. They must be able to correctly respond to all questions about food safety to remedy this.

  • Food workers did not properly wash their hands when required and for at least 20 seconds.

  • Fried chicken was hot held at 117-132 degrees rather than at or above 135 degrees.

  • Chicken in the breading station was above 41 degrees rather than at or below 41 degrees.

  • The cold hold unit at the breading station was not at or below 41 degrees.

  • The establishment did not meet requirements for controlling and minimizing the presence of pests.

  • A sanitizer solution was not detected using test strips.

  • General cleaning needed at the facility. Floor tile grout was deteriorating, dirty water pooled in the back storage area and a sink area. Water seeped into a front storage closet.

Shari’s Café and Pies

4525 Martin Way E., Olympia

May 5: 45 red points; 15 blue points.

Comments:

  • Multiple food workers were unable to present their food worker cards upon request. Other food workers cards at the facility were expired.

  • Sausage in hot hold was at 117 degrees rather than at or above 135 degrees.

  • Sliced cabbage and sliced tomatoes were at 43-45 degrees rather than at or below 41 degrees.

  • The pie case lacked a thermometer.

  • A bleach sanitizer solution in the kitchen was too strong.

  • Front sanitizer buckets were too weak and needed to be remade.

  • In-use utensils near ice cream dipper well were in 70-degree water.

  • Metal covering on entrance to walk-in freezer presented a tripping hazard. There also was visible ice buildup.

Red Lobster

4505 Martin Way E., Olympia

May 3: 35 red points; 3 blue points.

Comments:

  • Cooked pasta was being cooled while covered. Foods that are cooling must remain uncovered until they reach 41 degrees.

  • Various TCS food items in the cold hold were between 41-55 degrees.

  • In-use utensils near the dessert bar were stored in room temperature water.

Stacks Burgers

Mobile Food Unit

14906 Pacific Ave. S., Tacoma

May 3: 35 red points; 0 blue points.

Comments:

  • Mayo-based sauces were stored on a countertop at room temperature.

  • The prep cold hold unit had food items above 41 degrees.

Samayra Coffee Company

1600 Cooper Point Road SW, Olympia

May 5: 25 red points; 0 blue points.

Comments:

  • A quiche was at room temperature without a time as a control plan.

McDonald’s

1335 Cooper Point Road SW, Olympia

May 2: 10 red points: 0 blue points.

Comments:

  • Small cream containers were between 30-55 degrees rather than at or below 41 degrees.

Panera Bread

1320 Marvin Road NE, Lacey

May 3: 10 red points; 0 blue points.

Comments:

  • Cut leafy greens, cooked chicken and hard-boiled eggs were between 43-49 degrees rather than at or below 41 degrees.

Safeway

520 Cleveland Ave. SE, Tumwater

May 4: 10 red points; 0 blue points.

Comments:

  • The inspector cited them for a deficiency having to do with proper cold holding temperatures. No inspections notes were provided.

IHOP

1520 Cooper Point Road SW, Olympia

May 2: 5 red points; 0 blue points.

Comments:

  • Multiple food items in the walk-in cold hold were between 41-44 degrees rather than at or below 41 degrees.

Sensational Cajun

Mobile Food Unit

625 Black Lake Blvd. SW. Olympia

May 2: 5 red points; 0 blue points.

Comments:

  • Rice and gumbo were hot held at 130 degrees rather than at or above 135 degrees.

No violations:

  • Domino’s Pizza (4538 Martin Way E., Olympia).

  • Double Tree by Hilton (415 Capitol Way N., Olympia).

  • Olympia Coffee Roasting (1706 Harrison Ave. NW, Olympia)

  • Quality Burrito (213 Fourth Ave. E., Olympia).