Here are Thurston County food safety inspection scores for April 26

Martín Bilbao
·5 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.

Pho and Baguette

555 Trosper Road SW, Tumwater

April 18: 5 red points; 0 blue points.

Comments:

  • Sliced beef was measured at 43-44 degrees in a prep unit rather than at or below 41 degrees.

Happy Teriyaki 5

5103 Capitol Blvd. SE, Tumwater

April 18: 55 red points; 5 blue points.

Comments:

  • A food worker did not wash their hands when changing tasks and before working with read-to-eat foods.

  • Cooked soba was stored at room temperature rather than below 41 degrees or above 135 degrees.

  • A salad mix and beef were measured between 42-45 degrees rather than at or below 41 degrees.

  • Raw beef was stored in a bucket on the ground. Sauce was sitting in a stock pot on cardboard on the floor. Foods must be stored at least 6 inches off the ground to prevent potential contamination.

Sushi House

2000 Black Lake Blvd. SW, Olympia

April 19: 30 red points; 0 blue points.

Comments:

  • Cooked chicken in hot hold table was between 120-150 degrees rather than consistently above 135 degrees.

  • One container of imitation crab was at 45 degrees in the sushi bar. Most foods in the walk-in were between 42-45 degrees rather than at or below 41 degrees.

Fiesta To-Go

2400 Harrison Ave. NW, Olympia

April 19: 30 red points; 8 blue points.

Comments:

  • Eggs stored above cheese, salsa and other ready-to-eat foods. Raw animal foods must be stored below and away from ready to-eat-foods.

  • Grilled onions and jalapenos stored on the top part of a steam table were measured at 110-120 degrees rather than at or above 135 degrees.

  • A chlorine sanitizer solution was not strong enough when tested.

  • In-use utensils were stored in water measured at 110 degrees rather than below 41 degrees or above 135 degrees.

Burger King

400 Cooper Point Road, Olympia

April 20: 0 red points; 5 blue points.

Comments:

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

Burger King

5252 Capitol Blvd. SE, Tumwater

April 20: 25 red points; 3 blue points.

Comments:

  • Chicken nuggets and hamburgers were measured between 115-165 degrees in hot hold unit rather than consistently at or above 135 degrees.

  • Paper towels were used as a nonfood contact surface at the bottom of a cold hold used near the ice cream toppings bar. Such surfaces must be smooth, durable and cleanable.

Ramirez Mexican Store

5105 Capitol Blvd. SW, Tumwater

Grocery

April 24: 0 red points; 5 blue points.

Comments:

  • Multiple items including salsas, cremas, repackaged cheeses and tamales were missing adequate food labels in the grocery store cold hold.

Tavern

April 24: 40 red points; 0 blue points.

Comments:

  • One food worker card was expired, and one employee was unable to present their card at the time of inspection.

  • A handwashing sink in the kitchen contained dirty dishes another sink was out of order. Such sinks must be stocked and accessible.

  • Salsa was measured at 48 degrees in a cold hold unit rather than at or below 41 degrees. Food items were measured between 43-45 degrees in the bottom of a prep cold hold unit in the kitchen.

  • The menu lacked proper disclosure statements next to foods that can be cooked to order.

  • The in-use chlorine sanitizer solution was too strong when tested.

Lucky’s Restaurant

1401 Marvin Road NE, Lacey

April 24: 20 red points; 10 blue points.

Comments:

  • More than five eggs were mixed near the grill for future individual orders. No more than three eggs may be combined for immediate use.

  • A food thermometer was not available during inspection.

  • A chemical sanitizer solution was too strong when tested.

  • Sanitizer test strips were absent during inspection.

  • Cling wrap for food was stored next to a handwashing sink within the splash zone.

Brewery City Pizza

5150 Capitol Way SE, Olympia

April 24: 0 red points; 3 blue points.

Comments:

  • Handsinks the bathrooms did not provide hot water and ran for less than 15 seconds when pressed.

No violations:

  • Man BBQ Food Truck (Mobile Food Unit, AmVets Post #1)

  • Ramirez Mexican Store, Meat Market (5105 Capitol Blvd. SW, Tumwater)