Food inspection results in Thurston County – April 13, 2026

In-use quaternary ammonium sanitizer was observed at 0 parts per million. Sanitizer must be properly prepared to effectively sanitize equipment. Ensure tablets are fully dissolved.

No vomit and diarrhea clean-up plan or kit was observed. Provide a written plan and maintain a clean-up kit on site.

Sliced tomatoes (top of prep) were observed at 39 degrees Fahrenheit.
Shredded chicken (steam table) was observed at 161 degrees Fahrenheit.
Chicken wings (walk-in) were observed at 39 degrees Fahrenheit.
Glassware machine sanitizer was observed at 100 parts per million chlorine.
In-use sanitizer was observed at 100 parts per million chlorine.
Warewash machine sanitizer was observed at 167 degrees Fahrenheit.

No violations were observed.

Repeat violations of cold holding were observed (sliced tomatoes, spinach, lettuce/mixed greens above 41 degrees Fahrenheit). Food establishment shall not have repeated red violations, indicating noncompliance.

hree or more expired food worker cards were observed. Food worker cards shall be current and available.

Sliced tomatoes, spinach, and lettuce/mixed greens were observed above 41 degrees Fahrenheit. Time/temperature control for safety food shall be cold held at 41 degrees Fahrenheit or below.

In-use sanitizer was observed at 0 parts per million. Sanitizer was remade and then exceeded test strip recommendations. Sanitizer shall be at proper concentration and not exceed allowable levels.

Most items in prep unit and grab n' go at 42 Deg F - 44 Deg F. (All one unit). All TCS items cold held are required to be maintained at 41 Deg F below at all times.

Food worker cards were observed expired and one was not valid. Food worker cards shall be available, current, and valid.

Ham and turkey sandwiches (cold hold display) were observed at 45–51 degrees Fahrenheit. Turkey sandwiches in prep unit were observed at 48–50 degrees Fahrenheit. Time/temperature control for safety food shall be held at 41 degrees Fahrenheit or below.

In-use sanitizer was observed at less than 100 parts per million. Sanitizer shall be maintained at adequate concentration per manufacturer instructions.

Ice machine was observed with buildup and mold-like debris. Food and non-food contact surfaces shall be clean and properly maintained.

Repeat red violations of handwashing sink use were observed. Handwashing sink was used as a dump sink. Handwashing sinks shall be used for handwashing only.

Handwashing sink was observed being used as a dump sink. Handwashing sink shall be used only for handwashing.

Raw tuna was observed stored above ready-to-eat cabbage in the right-side prep unit. Food shall be protected from cross-contamination. Raw animal foods shall be stored below ready-to-eat foods.

Pico de gallo was observed cooling in containers greater than 2 inches deep in the left-side prep unit. Time/temperature control for safety food shall be cooled in shallow containers (2 inches or less) to 41 degrees Fahrenheit or below.

Employee was observed donning a second glove to handle raw chorizo, then removing one glove and contacting clean utensils (tongs, scoop) without proper handwashing. Gloves shall not be double layered, and handwashing is required before handling clean items.

In-use sanitizer was observed at 0 parts per million. Minimum required concentration is 100 parts per million.

Cheese sauce in bottle warmer was observed at 130 degrees Fahrenheit. Time/temperature control for safety food shall be hot held at 135 degrees Fahrenheit or above.

Mobile food unit did not have hot water above 50 degrees Fahrenheit at the start of inspection. This is an imminent health hazard. Facility was closed until hot water was restored and reopened prior to end of inspection. Wastewater disposal and fresh water filling were not conducted per approved plans.

Person in charge did not demonstrate adequate food safety knowledge, as the facility was operating during an imminent health hazard. Person in charge shall demonstrate active managerial control.

Beans in steam table were observed at 130 degrees Fahrenheit. Time/temperature control for safety food shall be hot held at 135 degrees Fahrenheit or above.

Probe thermometer was not available. Person in charge reported it was left at the commissary.

Bare hand contact with ready-to-eat food (garnishes) was observed. Bare hand contact with ready-to-eat foods is not allowed.

If raw or undercooked egg items are added to the menu, a consumer advisory is required.

No chlorine detected in-use sanitizer. In-use chlorine sanitizer shall have approx. 150 ppm. Remake solution and test with correct strips.

3 items: rice, roasted chicken halfs (x5), and stewed beef, found at 60-67 Deg F. Improperly cooled at commissary. Corrective Action- disposed.

Employee did not wash hands after handling raw fish and changing gloves. Must wash hands between glove changes and handling raw meats/seafoods.

Facility removed dump sink, and installed 3- comp sink in its place. Holding tanks for handwash sink and dump sink were removed. Sinks are draining into buckets.

Hollandaise sauce made with egg was observed stored on the counter at 83 degrees Fahrenheit. Time/temperature control for safety food shall be held under time or temperature control. If using time as a control, it must be monitored with written procedures available.

Dairy products in merchandiser were observed at 44–49 degrees Fahrenheit. Time/temperature control for safety food shall be cold held at 41 degrees Fahrenheit or below.

Consumer advisory was observed with a disclosure but missing a reminder statement. A consumer advisory shall include both disclosure and reminder.