Food inspection results in Thurston County – June 1, 2026

Expired Food Worker Cards were observed.

Improper cold holding of Time/Temperature Control for Safety foods was observed. Time/Temperature Control for Safety foods in the top right section of the prep unit were above required cold-holding temperatures.

Person in Charge was not performing duties to maintain Active Managerial Control.

Employee(s) were observed washing hands for less than 20 seconds and turning off the water with clean hands.

Improper cooling of Time/Temperature Control for Safety foods was observed. Five-gallon containers of pho broth were stored in the freezer and remained unfrozen after two days with a fat cap present. Rice and noodles were observed at depths greater than 2 inches during cooling.

Time/Temperature Control for Safety foods were improperly stored at room temperature. Fresh garlic in oil was observed above 41°F on the prep station near the stove.

Improper cold holding of Time/Temperature Control for Safety foods was observed. Foods in multiple units were above 41°F.

Non-compliance with permit conditions was observed. Approved procedures were not being followed, and a Certified Food Protection Manager was not available on staff.

Improper thawing was observed. Frozen meat was thawing on top of a prep unit insert while wrapped in foil.

Various shell stock ID/tags unmarked with first/last date. FE shall be properly recording shell stock ID/tags with the first and last date of shell stock that's sold /served. 

Low in use sanitizer concentration for bucket. In use sanitizer shall be adequate concentration levels per manufacturer's recommendations.

Pizza toppings in the prep unit were cold holding at 40°F.

The warewashing sanitizer (quaternary ammonium) concentration was measured at 300 ppm.

Person in Charge did not demonstrate knowledge of food safety requirements, including cold holding temperatures, handwashing procedures, and vomit/diarrhea cleanup procedures.

Expired Food Worker Cards were observed. Certified Food Protection Manager certification was unavailable upon request.

Improper handwashing was observed. An employee did not wash hands when changing tasks from handling transactions to food preparation. An employee was also observed washing hands for less than 20 seconds.

Improper cold holding of Time/Temperature Control for Safety foods was observed. Foods in the under-counter unit were above 41°F.

Sanitizer test strips were not being used to verify proper sanitizer concentration.

Facilities were improperly maintained. Items were stored on the floor, and adequate storage space was not provided.

Improper hot hold of TCS. White rice below 135 Deg F in hot holding.

TCS in cold holding greater than 41 Deg F.

Observed improper cooling for mac n cheese noodles in walk-in covered in >4" container and temp: 56 Deg F in walk in

Observed improper cooling for chicken, tray is touching food not skipping a shelf.

Observed cooked beets at room storage on speed rack by bread area, temping at 96 Deg F.

 In-use sanitizer bucket at 0PPM. In use sanitizer shall be adequate levels per manufacturers recommendation. 

Improper "seals". Walk in door taped, back door "sweep" in disrepair.

 Improper cold holding of TCS. Eggs in drip tray insert, chicken in silicon boats, slied tomatoes above 41 Deg F

Raw whole shell eggs for employee use stored above ready to eat food/beverage. Raw animal product shall be stored below and away from RTE foods. 

Blocked hand wash station by large trash bin and no paper towels. Shall be accessible at all times and properly equipped with paper towels/ war, running water and hand soap.

No date marking found on TCS foods like pico de gallo, meats, half n half/milks, spinach, flan. TCS foods shall be properly date marked and foods shall used/served, and/or discarded w/in 7 days.

Improper cold hold observed in meats (stored in sour cream containers), half n half at 70 Deg F in a "ice bath" cooling method.

No V&D written plan and kit available. FW shall have required written procedures upon request.

Various food items in "sour cream" containers, no identification/labels of foods. Foods shall be properly labeled. 

Raw meats and chicken stored on floor in walk-in foods shall be prevented from contamination. 

In use sani bucket at 0PPM (chlorine). In use sanitizer shall be at adequate concentration levels per manufacturers recommendations. 

In-use chlorine sanitizer too strong. In-use chlorine sanitizer shall be approx. 150PPM. Remake solution and test regularly