Food inspection results in Thurston County – March 30, 2026

Multiple ready-to-eat, time/temperature control for safety foods were observed without date marking. High-risk foods for Listeria must be date-marked and used within 7 days of opening.

Observed debri build up/ food residue between shelves in walk in. Non- food contact surfaces shall be kept free of an accumulation of food residue and other debri.

Sanitizer solution on equipment in warewash machine is less than 50 ppm chlorine. Must be 100 ppm. Rinse cycle duration could be increased to adequately introduce chlorine chemical into solution. Must manually sanitize equipment in 3-compartment sink until/resolved.

Shellstock tags/ID not kept for 90 days, and not in order by date.

Sliced tomatoes were observed in the top of the prep refrigerator at 46–47 degrees F. This time/temperature control for safety food must be held at 41 degreesF or below.

Person in Charge (PIC) not performing duties to maintain active managerial control (AMC). Daily Temperatures not taken, hand sinks improperly maintained.

Improper handwashing. Employee washed hands for less than twenty (20) seconds multiple times.

Inadequate handwashing facilities. Basin occupied with clothes and utensil.

 Improper cold holding of TCS. TCS foods in two units greater than 41 degrees F

Inadequate equipment for temperature control. Two door reach-in in disrepair (interior top and condensate line)

In use utensils improperly stored. Utensils stored in room temperature water, 70 degrees F

Person in Charge (PIC)  PIC duties not met as facility had observed repeat red violation.

One food worker card expired. All FW shall have a valid WA FWC.

Handwash sinks did not supply warm water. PIC reported recently filling 3 comp sink for ware washing. Hand wash sinks shall be supplied with warm running water.

Portioned beef in cold unit at 41 degrees F - 50 degrees F. TCS foods shall be cold held at 41 degrees F or below. 

 Several foods not properly date marked. Foods within high risk for listeria shall be date-marked and used within 7 days.

 Hash browns in reach in at 67 degrees F. The preparation of this requires cooling overnight rather than putting into service the day of. Container of waffle batter found at 69 degrees F. This must be held at 41 degrees F.

No thermometer available on grill/prep line to evaluate final cooling temperatures. An accurate thermometer is required at all times.

No procedures for vomit/diarrhea clean up available. Staff shall be trained in proper clean up procedures and clean up plan shall be available for review to health department.

 Lining of floor mop sink in disrepair- to avoid contamination of fats, oils, greases, this sink shall drain properly to grease interceptor plumbing.

Improper cold holding of TCS foods, various foods (lettuce, raw eggs) above 41 degrees F . All TCS foods shall be kept cold at or below 41 degrees F.

Improper consumer advisory, breakfast menu missing disclaimer, all animal proteins asterisked. Any animal protein that can be cooked to order (customer wants below fully cooked temperature) shall be asterisked and a disclaimer (also asterisked) shall be on menus.

Toilets facilities not properly maintained/constructed, door does not self-close or latch. Restroom doors shall self-close or latch. Restroom doors shall self-close and latch to minimize potential contamination.

Several foods were observed cooling improperly. Items were in depths greater than 2 inches and covered with lids. Foods must be cooled in shallow pans at depths less than 2 inches and in designated reach-in refrigerators or freezers.

No test strips were available to verify chlorine sanitizer concentration for warewashing or in-use solutions.

Multiple repeat priority violations were observed, and no Certified Food Protection Manager was on site. A person in charge must demonstrate active managerial control.

Food worker cards were missing or expired. All food workers must have a valid Washington State food worker card on site.

Rice and egg rolls were observed cooling covered and in depths greater than 2 inches. Time/temperature control for safety foods must be cooled uncovered and in depths of 2 inches or less until 41 degrees F or below.

Bean sprouts were observed cold holding on ice at 50 degrees F. Cold held time/temperature control for safety foods must be maintained at 41 degrees F or below.

Warewasher was not properly connected; sanitizer was dispensing during the rinse cycle. Chlorine warewashers must be properly maintained and dispense sanitizer correctly.

An ice cream scoop was observed stored in water at ambient temperature. Utensils used for dairy must be stored at 41 degrees F or below, in cold running water, or in water maintained below 41 degrees F.