Food inspection results in Thurston County – July 6, 2026

Raw meats were observed stored above ready-to-eat foods in the walk-in cooler.

Cooked Brussels sprouts, potatoes, and sweet potatoes were observed actively cooling in 4-inch containers in the prep top cabinet. Foods must be cooled in 2-inch shallow pans.

Meats were observed stored on the floor of the walk-in cooler. Food must be stored at least 6 inches above the floor.

Improper cold holding of Time/Temperature Control for Safety dairy products was observed above 41 degrees.

Improper plumbing was observed. Multiple sinks were leaking and not functioning properly.

The Person in Charge was not maintaining Active Managerial Control.

Improper handwashing was observed. An employee donned gloves without washing hands after entering the kitchen, washed hands for less than 20 seconds, and turned off the faucet with clean hands using a contaminated handle.

Time/Temperature Control for Safety foods were improperly cooled in containers deeper than 2 inches and not cooled using an approved method.

Cut tomatoes in the prep unit were observed above 41 degrees.

Time/Temperature Control for Safety foods were observed thawing in standing water in the three-compartment sink.

Repackaged and house-made foods were observed without proper labels.

The Person in Charge was not maintaining Active Managerial Control.

Improper handwashing was observed. An employee donned gloves without washing hands and washed hands for less than 20 seconds.

The kitchen handwashing sink was observed without soap and was being used as a filling station.

Time/Temperature Control for Safety foods were improperly cooled in containers deeper than 2 inches. Foods cooked on 06/23 remained above 41 degrees, including cooked potatoes wrapped in plastic above the prep unit fill line.

Time/Temperature Control for Safety foods were observed stored at room temperature above 41 degrees.

Time/Temperature Control for Safety foods in the prep units and walk-in cooler were observed above 41 degrees.

Cold holding equipment was not maintaining required temperatures for Time/Temperature Control for Safety foods.

Certified Food Protection Manager certification and required food safety policies/training were not available.

A thermal warewashing measuring device was not available.

The front-of-house handwashing sink was observed being used as an ice dump sink.

Chicken wings were observed cooling on tables at room temperature. Foods must be cooled in the walk-in cooler using approved methods.

Beans and tomato sauce/soup were observed hot holding at 110–115 degrees. Hot-held foods must be maintained at 135 degrees or above.

Reduced oxygen packaging (vacuum sealing) was observed being used for cooked meats and fruit soups without an approved Hazard Analysis and Critical Control Point plan and variance.

Raw meats were observed stored above ready-to-eat vegetables in the walk-in cooler.

Ice was observed stored in non-food-grade bags.

Some Time/Temperature Control for Safety foods on ice at the salad bar were observed above 41 degrees.

In-use sanitizer bucket at prep station was observed at 0 ppm.

Multiple Time/Temperature Control for Safety foods were observed out of temperature in both prep units. All Time/Temperature Control for Safety foods must be maintained at 41°F or below under cold holding.

The handwashing sink was observed being used as a dump sink. Handwashing sinks must be used for handwashing only. Per the risk control plan, the espresso stand must use the three-compartment sink located in the deli area.

The Person in Charge was not following the approved risk control plan. The handwashing sink was being used for washing and rinsing dishes. The facility must follow the approved risk control plan and use the deli three-compartment sink.

In-use sanitizer was observed below 100 ppm. Sanitizer must be maintained at proper concentration.