Food inspection results in Thurston County – May 11, 2026

Raw eggs stored above read to eat (RTE) foods. Raw proteins that require a cooking temp (kill step) shall be stored below and away from read to eat foods move eggs.

No chlorine detected in the in-use sanitizer. In-use chlorine sanitizer shall be approx. 150 ppm.

Paper towels dispenser has no paper towels.

Observed improper thawing method. Frozen raw chicken being thawed under ambient temperature.

Bunch of asparagus water container being filled in hand sink. Use food sink for water that is used for food. Asparagus was rinsed again in food sink.

Maintain documentation for each batch of sushi rice that is held under time as control. Sushi rice will need a waiver request for variance to food code.

In-use contact sanitizer at greater than 200PPM chlorine. Must be 100PPM chlorine.

Back HW sink had dishes in it. HW sinks shall be kept free of items which discourage handwashing.

Consumer advisory missing disclosure for some items cooked to order.

Beef jerky stored at room temperature on counter and in vacuum seal. Multiple other foods including meat and cheese in vacuum seal without HACCP plan or variance. Vacuum sealing and curing are special process which require a HACCP plan. 

Warewash chlorine sanitizer @0ppm. Minimum for this temp is 25 ppm.

Several pork roasts cooling stacked and covered, (2x pan) at 78:

In-use chlorine sanitizer over 200 ppm. In-use chlorine sanitizer shall be approx. ~150ppm remake solution and test regularly with correct test strips. 

Several glasses of brewed coffee cooling next to handwash sink uncovered, open. Store away from sink to prevent contamination.

 Mildew growth on deflector inside ice machine bin. Clean and sanitize all interior surfaces at least monthly.

Beans cooled in >2" amounts in walk in at 47 Deg F. TCS foods shall be cooled using time/temperature or in 2" amounts, uncovered, until 41 Deg F or below. Discard beans and retrain evening employees. CDI.

TCS foods in top prep cold hold were 44 Deg F - 45 Deg F. Cold held TCS foods shall be kept at 41 Deg F or below. Ensure lid stays closed or unit is adjusted. CDI. 

PIC not performing duties to maintain AMC, unknowledgeable regarding cold hold, TAC/RTS, HW.

FWCs unavailable upon request.

Improper handwashing; less than 20 seconds, turned water off with both hands.

Inadequate handwashing facilities, inaccessible, sanitizer bucket in basin.

Improper hot holding, TCS below 135 Deg F

Cooked onion rings stored in insert on shelf at room temperature.

Improper cold holding of TCS, TCS in cold holding above 41 Deg F (double inserts)

Non- compliance with permit conditions, commissary use log not available upon request.

Sanitizer test strips unavailable.

Shellfish tags missing the date of first and last product sold. Shellfish tats shall be labeled with date that the first and last product in the batch is sold or discarded.

Risk control plan not submitted for lack of hand sink in kitchen.

HACCP not submitted for roping and sous vide. Processes such as vacuum sealing (roping)and sous vide required an approved HACCP. 

Inadequate handwashing facilities, bar sinks both used as dump sinks. Handwashing sinks shall be utilized for only handwashing. 

Sanitizer solution inadequate, in-use sanitizer buckets 0 ppm quat (or chlorine) quat-sanitizer concentration shall be 200 ppm- 400 ppm, chlorine around 100 ppm.

Inadequate cold holding of TCS foods, under counter cold hold 46 Deg F. All TCS foods shall be kept cold at or below 41 Deg F.