Food inspection results in Thurston County – April 20, 2026

Sanitizing rinse temperature of ware wash machine was 147 Deg F. Must reach 160 Deg F in surface of wares.

Repeat red violations were observed for in-use sanitizer exceeding 200 parts per million (ppm). Food establishment shall not have repeat red violations.

No date marking was observed on half-and-half and ham. Time/temperature control for safety (TCS), ready-to-eat dairy and food items shall be date marked and used or discarded within 7 days. CDI.

PIC date marked items during inspection.

Half-and-half was observed at 43°F in cold holding unit (2-door sliding/display). TCS foods shall be held at 41°F or below.

In-use sanitizer was observed above 200 ppm. Chlorine sanitizer shall be maintained at approximately 100–150 ppm. CDI.

PIC remade sanitizer during inspection.

A pet dog was observed in the seating/bar area. Animals are not allowed in a food establishment.

No vomit and diarrhea (V&D) written plan was available. Food establishment shall maintain required written procedures.

Mold-like buildup was observed inside a whipped margarine container in the 2-door sliding cold holding unit. Food-contact surfaces shall be washed, rinsed, and sanitized to prevent contamination.

Certified food protection manager (CFPM) certificate was not available, and repeat red violations were observed. CFPM certification is required and must be available upon request. Department policy requires item #1 to be marked out for repeat violations.

Food worker cards (FWC) were not available. FWC shall be available upon request. Repeat.

Time/temperature control for safety (TCS) food was observed cooling in portions greater than 2 inches without temperature monitoring at 83°F. TCS foods shall be cooled in portions of 2 inches or less, uncovered, to 41°F or below, or by another approved method.

PIC transferred food to shallow pan during inspection (prepared 30 minutes prior).

Cream pie was observed at 49°F in pie display case. TCS foods shall be cold held at 41°F or below.

Equipment and non-food contact surfaces were observed in disrepair. Equipment shall be smooth, durable, and easily cleanable.

Warewashing sink did not have sanitizer pellets available.

Kitchen drain was observed blocked with standing water.

Observed improper cooling of steamed rice in wrapped plastic bags.

Observed Time/temperature control for safety (TCS) foods: chicken, pop stickers, egg rolls without date marking labels.

Vomit and diarrhea (V&D) written plan and kit were not available. Food establishment shall have required written procedures present and available.

Wild mushroom tag/information was not available, including date of sale and date of harvest. Required source and identification information shall be maintained.

No certified food protection manager (CFPM) certificate on site.

Operator unable to produce/verify parasite destruction. All fish that is sold raw shall either be exempt from parasite destruction or have proper documentation. Either get papers from supplier or confirm spices is exempt.

Bags of dry food stored less than 6" from the ground. Food shall be protected from documentation. Move product 6" off of the floor or store in rigid container.

Incorrect test strips on site. Proper test strips shall be available to ensure sanitizer is adequate.

Walk in cooler, ambient: <41 Deg F
In-use sanitizer: 200PPM - 300PPM quat
#41- Sanitizer dispenser produced >100PPM quat solution. Must be 200PPM - 300PPM.

No CFPM available. FE shall have CFPM presented and available.

No V&D written plan/kit. FE shall have required written procedures available and presented.

 In use DW sanitizer 0ppm chlorine. Chlorine sanitizer solution shall be around 100 ppm.