Food safety inspection scores for April 12
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.
Shipwreck Café
244 Madrona Beach Road NW, Olympia
April 4: 5 red points; 0 blue points.
Comments:
A menu item lacked the proper consumer advisory for under-cooked eggs.
Buzz’s Bar & Grill
5018 Mud Bay Road NW, Olympia
April 4: 30 red points; 10 blue points.
Comments:
Raw meats were stored above ready-to-eat foods in a reach-in refrigerator.
Cooked baked potatoes were cooled while wrapped in tin foil. Foods must be cooled uncovered in less than 2-inch depths until they reach a 41 degrees or below.
Cardboard was used to line the floor of the walk-in cold hold unit. Multiple food items were stored in non-food grade containers.
Non-food grade hoses were attached to the incorrect sinks.
Blue Heron Bakery
4419 Harrison Ave. NW, Suite 108, Olympia
April 4: 45 red points; 0 blue points.
Comments:
Pizza was observed at 109-115 degrees in a hot hold cabinet. One soup pot hot hold was observed at 120-135 degrees. Hot hold foods must be maintained above 135 degrees.
Nonfat dairy milk was observed at 50 degrees in cold hold under the espresso bar. Sliced cheese was observed at 43-44 degrees in a prep unit. Shredded cheese was observed at 44-45 degrees in the reach-in refrigerator. Cold hold foods must be at or below 41 degrees.
An in-use sanitizer solution was too strong and need to be diluted.
Character’s Corner
6620 Sexton Drive NW, Olympia
April 5: 30 red points, 5 blue points.
Comments:
Cooked beef was observed at 109-115 degrees while held in a container at room temperature.
Shredded cheese was observed at 43-44 degrees rather than at or below 41 degrees.
Walk-in cold hold walls were unsealed. Wood and wooden shelving were used for food storage.
Uracco Coffee Shop
6541 Sexton Drive NW, Olympia
April 5: 10 red points; 0 blue points.
Comments:
An in-use chlorine bleach sanitizer solution was too strong and needed to be diluted.
Steamboat Coffee Shop
3403 Steamboat Island Road NW, Olympia
April 5: 15 red points; 0 blue points.
Comments:
One employee was unable to present their food worker card during inspection.
An in-use chlorine bleach sanitizer solution was too strong and needed to be diluted.
Wendy’s
2427 Harrison Ave. NW, Olympia
April 6: 15 red points; 5 blue points.
Comments:
They were cited for a violation having to do with keeping current food worker cards. No notes on this deficiency were provided.
Cheese placed in prep unit were put in an insert inside of another insert. The inspector noted this should be avoided because plastic is insulating.
An in-use sanitizer solution was too weak.
Brewery City Pizza
2705 Limited Lane NW, Olympia
April 6: 20 red points; 0 blue points.
Comments:
Canadian bacon and pepperoni on the right side of a prep unit were observed at 48 degrees rather than at or below 41 degrees.
An in-use chlorine bleach sanitizer solution was too strong and needed to be diluted.
Emperor’s Palace
400 Cooper Point Road SW, Olympia
April 6: 35 red points; 5 blue points.
Comments:
Various food items were covered while cooling. Some items were found already cooled at depths greater than 2-inches. Cooling should occur in uncovered pans less than 2-inches deep.
Cheese and sour cream were at 46 and 48 degrees at the refrigerator in the bar. Such foods in cold hold should be at or below 41 degrees.
Merchandiser refrigerators in the bar area and kitchen were being used to hold open food containers.
Haggen
1313 Cooper Point Road SW, Olympia
Deli
April 10: 25 red points; 0 blue points.
Comments:
One piece of fried chicken was heated to a center temperature of 158-165 degrees rather than at or above 165 degrees.
Cheese Cutting Kiosk
April 10: 5 red points; 0 blue points.
Comments:
Soft cheese in a cold hold unit was at 45 degrees rather than at or below 41 degrees.
Hissho Sushi at Haggen
1313 Cooper Point Road SW, Olympia
April 10: 25 red points; 3 blue points.
Comments:
Nigiri sushi was at 55-58 degrees in a display cold hold. A food worker did not verify the sushi temperature before moving it to the display cold hold.
In-use utensils were stored in room-temperature water at 56-60 degrees. Such items must be stored at or below 41 degrees, at or above 135 degrees or dry for four hours.
No violations:
Haggen, Grocery Store, Orient Express, Bakery, Meat Market, Espresso (1313 Cooper Point Road SW, Olympia)
