By Vanessa Casabuena
Restaurant inspection reports focus on two types of violations: red and blue.
Red violations are the most serious and are most likely to cause food-borne illness. The violations must be corrected immediately or within a deadline set by the health officer.
Blue violations relate to cleanliness and facility conditions, and are corrected on a set compliance schedule.
A reinspection is required if:
- Red points exceed 45, or
- Total red and blue points exceed 65
If red points exceed 100 and inspectors find poor managerial control, the establishment may be shut down.
Closures can also happen at any time if there is an immediate health hazard, regardless of score. Reopening requires proof that all violations have been corrected.
Huicholitos II
6020 Pacific Ave. SE, Suite P
Food Service Establishment
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Inspection Date: 10/16/2026
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Red Points
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Blue Points
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Comments
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40
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0
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No Certified Food Protection Manager certificate was available on-site. A certificate must be kept on-site, and the certified manager must be used for food safety training. Provide a printed copy or retake the course.
Horchata was not properly date marked. The operator confirmed it was prepared on Monday. High-risk foods must be date marked and used within seven days. Discussed prior to October 19, 2026.
Oysters were present without shellfish tags. All shellfish offered for sale must have proper tags and documentation. Remove oysters from the menu. Corrected during inspection.
Shredded cheese in the bottom prep cold-holding unit was observed at 49°F. TCS foods must be held at 41°F or below. Transfer the cheese to a metal insert and discard it at the end of service.
No written vomit and diarrhea cleanup plan was available. A plan must be maintained on site. Complete and keep the plan on file before the next inspection.
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Safeway #1619 Deli
1109 Yelm Ave. E
Food Service Establishment
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Inspection Date: 10/19/2026
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Red Points
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Blue Points
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Comments
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0
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5
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Improper cleaning of the deli slicer was observed. The food worker disassembled the slicer and took the removable parts to the warewashing area, but used only sanitizer on the slicer surfaces. Food contact surfaces used for TCS foods must be cleaned, rinsed, and sanitized at least every four hours. Train food workers on proper cleaning and sanitizing procedures.
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Jimmy John’s Baskin Robbins
1010 Yelm Ave. E Suite 1, Yelm
Food Service Establishment
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Inspection Date: 10/19/2026
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Red Points
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Blue Points
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Comments
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15
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5
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Ham in the reach-in refrigerator was observed at 44°F. Time/Temperature Control for Safety foods must be held at 41°F or below. Corrected during inspection: The person in charge moved the ham to the walk-in cooler to cool to below 41°F.
No written vomit and diarrhea cleanup plan was available. Complete the plan and train employees on the procedures.
Quaternary ammonium sanitizer in the three-compartment sink and in-use bucket was observed at 0 parts per million. The required concentration is 200–400 parts per million. Corrected during inspection: The food worker replaced the sanitizer in both locations.
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NO VIOLATIONS
- Safeway #1619 Produce Cutting |1109 Yelm Ave. E | food service establishment | Oct. 19
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