Food inspection results in Thurston County – May 4, 2026

Improper date marking was observed on high-risk time/temperature control for safety foods (potato/mac salad, deli meat, hot dogs).

Time/temperature control for safety food was observed in a reach-in cooler at 51°F. Cold-held time/temperature control for safety foods must be maintained at 41°F or below. Based on employee probe records, products may be cooled to 41°F in the walk-in cooler. Corrected during inspection.

 In-use sanitizer quat solution concentration measured less than 200PPM

In- use sanitizer, chlorine, <25 ppm. Maintain at 100 ppm, minimum. Discussed using test strips to test for concentration.

Mussel tags not properly dated. Shellfish tags shall be kept for 90 days and be dated with the first and last product is sold or discarded. Train all staff on new procedure.

Smoked salmon in cold unit at 45 Deg F. TCS cold hold foods shall be kept at 41 Deg F or below.

No in use sanitizer prepared. In use sanitizer shall be prepared prior to any food handling. Make solution and test regularly.

Ware washing facilities inadequate, high temp DW 113 Deg F - 133 Deg F. High temp DWs shall be at least 160 Deg F (Water 180 Deg F long enough for dishes to reach 160 Deg F)

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. Corrected by dilution.

No written vomit and diarrhea cleanup plan or kit was available. Food establishment must maintain written procedures and have them available upon request.

In-use sanitizer was observed at 0 parts per million. In-use sanitizer must be maintained at adequate levels per manufacturer’s recommendations.

No test strips were available for dishwashing warewashing or in-use sanitizer. Food establishment must have appropriate test strips to verify sanitizer concentration.