Food inspection results in Thurston County – July 28, 2026

A food-contact surface sanitizer bucket was observed in the handwashing sink. Handwashing sinks must remain clear and accessible. Person in Charge removed the bucket during the inspection.

Vermicelli noodles in water were observed at 69 to 70 degrees.

Chicken was observed at 50 degrees in the one-door refrigerator.

No designated Person in Charge was present. Employee demonstrated limited knowledge of food safety procedures, and no Certified Food Protection Manager certificate was available.

Handwashing sink was observed with inadequate water flow and backed-up water. Soap dispenser was broken. Handwashing sink must be properly equipped and maintained.

Employee was unable to locate the Vomiting and Diarrheal Event written procedures and cleanup kit. Required written procedures must be available upon request.

No in-use sanitizer bucket was prepared during operation. An in-use sanitizer bucket must be maintained during all hours of operation.

Employee was unable to locate sanitizer test strips. Test strips must be available to verify sanitizer concentration.

Handwashing sink was backed up and not draining properly. Faucet was loose and improperly installed. Three-compartment sink faucet was leaking. Plumbing must be properly maintained and installed.

Food Worker Card for staff on duty was expired.

Undercounter refrigerators were holding beverages at 43 to 45 degrees. Time/Temperature Control for Safety foods must be maintained at 41 degrees or below.

Wastewater was being discharged into unapproved above-ground holding tanks.

Handwashing sink near the freezer was not supplied with soap.

Time/Temperature Control for Safety foods in the prep table cooler were observed above 41 degrees. Diced tomatoes were 47 degrees, and cut lettuce and spinach were 53 degrees.

Time/Temperature Control for Safety foods in the prep table cooler showed evidence of temperature abuse. Cut lettuce was 44 degrees and chicken was 45 degrees.

In-use chlorine sanitizer concentration measured 10 parts per million.

Time/Temperature Control for Safety foods and ambient temperature in the walk-in cooler were observed at 44 to 45 degrees. Time/Temperature Control for Safety foods must be maintained at 41 degrees or below.

In-use chlorine sanitizer concentration was measured at less than 10 parts per million.

Improper cold holding of Time/Temperature Control for Safety foods was observed in the prep table and reach-in cooler. Cut lettuce was 47 degrees and sliced tomatoes were 46 degrees.

Time/Temperature Control for Safety foods in the prep table and drawer coolers were observed at improper cold holding temperatures. Cut kale was 46 degrees, sliced tomatoes were 47 degrees, and hard-boiled eggs were 47 degrees.