Food inspection results in Thurston County – May 18, 2026

No Vomiting and Diarrheal written plan observed. Food establishment shall have required written procedures available upon inspection. Corrective Action: Have written Vomiting and Diarrheal plan and kit assembled by next routine.

Low concentration of in-use sanitizer observed (quaternary ammonium less than 200 parts per million). In-use sanitizer shall be maintained at adequate concentration per manufacturer’s instructions.

Tongs used for frozen raw patty left inside storage during use. In use utensils shall be properly stored.

Improper cooling procedure for sauteed onions, put in cold hold prep unit, temping at 60-70 degrees before fully cooling and reaching 41 degrees. 

 In-use sanitizer (chlorine) at 0 ppm. Minimum is 100 ppm.

Room temperature ham and bacon croissant did not undergo product testing. To continue keeping these items at room temperature. Product testing shall occur. 

In- use quat sanitizer at 0 ppm. In-use quat sanitizer shall be 200-500 ppm.

Wooden burlap bagel boards left in produce sink and not easily cleanable. All foods surfaces must be smooth, durable, and easing cleanable. 

Visible build up on deli slicer. To prevent the spread of foodborne illness.

Person in charge not under active control of temperature control for TCS foods, unaware of why/how long foods were out of temp control. 

Various foods in hot holding at temps below 135 degrees. All foods being held under hot holding must be kept at 135 degrees or above at all times.

Most items from walk-in stored at room temperature during inspection. Items may not be removed from cold-holding into room temp storage which require temp control. 

While remodeling walk-in, spray paint observed on walk-in shelves and on towels in walk-in. Toxic substances such as paint must be used properly to avoid contamination of foods.

Certified Food Protection Manager unavailable. Food establishment shall have a current and valid Certified Food Protection Manager certification.

Inadequate equipment for temperature control observed. Merchandiser refrigeration units used for cold holding of Time/Temperature Control for Safety foods are not approved for Time/Temperature Control for Safety food storage.

Low concentration of in-use sanitizer bucket observed (less than 50 parts per million). In-use sanitizer shall be maintained at adequate concentration per manufacturer’s instructions.

Food contact surfaces observed with mold-like debris/build-up. Food contact surfaces shall be maintained clean and properly cleaned.