Many violations for several sites. Here are Thurston County food safety scores for Sept. 27

The Olympian Staff
·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.

Don Juan’s Mexican Kitchen

639 Lincoln Ave. East, Tenino

Sept. 18: 85 red points; 18 blue points.

Comments:

  • The food establishment had at least one red, high risk factor violation during the inspection. The person-in-charge was deemed to not be actively managing risk factors.

  • A food worker did not wash their hands after entering the kitchen. They also began washing their hands in the prep sink rather than a handwashing sink.

  • The handwashing sink was blocked by utensils and dish scrubber.

  • In a two-door cooler, raw eggs were stored above tomatoes and salsa, which risked contamination.

  • Workers placed chile verde in a two-door cooler, but in greater than 2-inch amount.

  • TCS items in a prep cooler were 42-51 degrees.

  • A probe type food monitor was not being used to monitor TCS foods.

  • A residential, dorm-style cold hold unit was being used rather than commercial equipment.

  • TCS foods were not properly thawed. The inspector noted that room temperature thawing is not permitted.

  • Ready-to-eat tomatoes were stored in their original box after being rinsed and sliced. To prevent contamination, such tomatoes must be stored in clean containers.

  • No sanitizer solution was set up when the inspector arrived.

New Gangnam BBQ II

7131 Martin Way East, Olympia

Sept. 14: 70 red points; 13 blue points.

Comments:

  • The person-in-charge did not provide proof of attending approved food safety training programs as required. Multiple food workers had unacceptable, expired, invalid or missing food worker cards.

  • A worker did not wash their hands before putting gloves on and starting to prepare food.

  • The handwash sink was blocked by a strainer and lacked soap.

  • Lettuce and scallops in a prep cooler were over 50 degrees rather than at or below 41 degrees.

  • A probe-type food thermometer was not available.

  • Toxic substances and employee medications were not properly labeled, used or stored.

  • Mold residue was observed in the ice machine.

  • No sanitizer solution was set up upon the inspector’s arrival.

  • Workers were eating in the food preparation area, which risks contamination.

Log Cabin Bar and Grill

7035 Pacific Ave. Southeast, Olympia

Sept. 14: 60 red points; 7 blue points.

Comments:

  • A food worker did not wash their hands for at least 20 seconds before starting to prepare food.

  • Handwashing facilities were not sufficiently stocked or working properly.

  • Baked potatoes and pasta noodles were being improperly cooled in a two-door reach in cold hold.

  • The facility lacked a sanitizer solution set-up upon the inspector’s arrival.

  • The lighting in the kitchen was not sufficiently bright.

Andy’s Bistro

4410 6th Ave. Southeast, Lacey

Sept. 15: 45 red points; 0 blue points.

Comments:

  • An employee used their bare hands to touch bean sprouts that were not going to be cooked.

  • Bean sprouts and meat were 48-49 degrees. TCS foods must be kept at or below 41 degrees.

  • The facility cooled hard boiled eggs and pho broth properly, but their current permit does not allow for this cooling to occur.

Safeway #1977

6200 Pacific Ave. Southeast, Lacey

Food Service Establishment

Sept. 14: 40 red points; 0 blue points.

Comments:

  • A worker washed their hands for less than 20 seconds.

  • TCS foods in open display units on the floor were above 41 degrees. TCS foods must be at or below 41 degrees.

  • Workers did not use thermometers to evaluate internal food temperatures of displayed foods.

  • Produce Cutting Area

  • Sept. 14: 10 red points; 0 blue points.

  • Comments:

  • TCS foods in open display cases not maintained at or below 41 degrees.

Ram Restaurant and Brewery

8100 Freedom Lane Northeast, Lacey

Sept. 14: 35 red points; 0 blue points.

Comments:

  • A food worker removed their gloves and rinsed their hands without soap in a prep sink and then donned gloves.

  • Coleslaw, deli meat and sliced cheese was measured between 45-55 degrees in a prep cold hold unit. TCS foods must be 41 degrees or less.

O’Blarney’s Irish Pub

4411 Martin Way East, Olympia

Sept. 14: 15 red points; 10 blue points.

Comments:

  • Food worker cards were not available when requested.

  • Parmesan cheese in the top of a cold hold unit was between 50-55 degrees rather than at or below 41 degrees.

  • The in-use sanitizer solution was not strong enough.

  • The warewash sanitizer solution was not strong enough.

Subway

4820 Yelm Highway Southeast, Lacey

Sept. 15: 10 red points; 5 blue points.

Comments:

  • Deli meats and cheese in a prep cold hold unit were 41-45 degrees. TCS foods must be kept at or below 41 degrees.

  • An in-use sanitizer solution was not strong enough.

Island Market

3403 Steamboat Island Road Northwest, Olympia

Food service establishment (Deli)

Sept. 18: 0 red points; 15 blue points.

Comments:

  • Some food items were stored less than six inches off the ground.

  • Wiping cloths were not properly stored in sanitizer buckets.

  • The mop sink was leaking.

Food Service Establishment (Grocery)

Sept. 18: 15 red points; 0 blue points.

  • Raw eggs were stored below pork in an open-air meat cold hold. Foods must be stored with the highest cooking temperature items on the bottom.

  • Ambient temperatures of the cold hold with TCS juice was at 44.7 degrees rather than at or below 41 degrees.

St. Martin’s Harned Hall Espresso

5300 Pacific Ave. Southeast, Lacey

Sept. 15: 10 red points; 3 blue points.

Comments:

  • Chemical sanitizer solution exceeded allowable concentration.

  • Stir spoons were stored room temperature water. Such utensils should be stored in in ice water at or below 41 degrees or in hot water above 135 degrees. In the food product with handles above the food. If stored on a clean contact surface, utensils must be changed every four hours.

Dairy Queen

611 Lilly Road Southeast, Olympia

Sept. 15: 10 red points; 0 blue points.

Comments:

  • TCS food items in a cooler were between 43-48 degrees.

Puget Sound Taps

4250 Martin Way East, Olympia

Sept. 15: 5 red points; 0 blue points.

Comments:

  • One worker had an unacceptable, expired, invalid or missing food worker card.