Food inspection results in Thurston County — Monday, Nov. 9, 2026

Improper Cold Holding: Cooked noodles were observed at 45°F. Person in Charge reconditioned the temperature-abused food. Time/Temperature Control for Safety (TCS) foods must be cold held at 41°F or below.

Improper Sanitizer Concentration: In-use chlorine sanitizer was measured above 200 parts per million. Person in Charge diluted the solution to 100 parts per million.

Improper Food Storage: A bag of rice was observed stored on the floor. Person in Charge relocated the bag at least 6 inches above the floor. Food items must be stored at least 6 inches above the floor to prevent cross-contamination.

Expired Food Worker Cards: Food worker cards for all employees were expired. All employees must obtain valid food worker cards within 10 business days.

Inadequate Handwashing Facilities: The paper towel dispenser at the handwashing sink was not operational. Corrected during inspection. Food worker placed paper towels next to the handwashing sink.

Improperly Maintained Equipment: A black, slimy substance was observed at the ice dispensing area of the ice machine. Food-contact surfaces must be routinely cleaned and sanitized. Ice machine must be cleaned before the next business day.

Improper Food Storage: Raw beef was observed stored above ready-to-eat (RTE) tortillas. Person in Charge rearranged the food items and stored raw beef below ready-to-eat foods. Proper food storage hierarchy was discussed with the Person in Charge.

No Certified Food Protection Manager (CFPM): No Certified Food Protection Manager was available. Facility must obtain a valid and current certification within 60 days, as required by permit conditions.

Improper Sanitizer Preparation: In-use sanitizer was prepared after food preparation had started. Sanitizer must be prepared before food preparation begins. Corrected during inspection. Sanitizer buckets were prepared.

Person in Charge Not Maintaining Control of Risk Factors: A repeat red violation was observed. Person in Charge must meet the requirements for knowledge, presence, and active managerial control (AMC).

Inadequate Handwashing Facilities: Paper towels were missing at the handwashing sink. Handwashing sinks must be properly stocked. Corrected during inspection. Person in Charge replaced the paper towels.

Improper Date Marking: Milk and horchata were not date marked. Time/Temperature Control for Safety (TCS) foods must be date marked.

Improper Food Storage: Raw whole shell eggs were stored above ready-to-eat sauces. Raw animal products must be stored below and away from ready-to-eat foods.

Missing Vomit and Diarrhea Cleanup Plan: Facility did not have a written vomit and diarrhea cleanup plan. A written plan is required. Handout provided. Repeat violation.

Improper Sanitizer Concentration: In-use chlorine sanitizer was measured below 50 parts per million. Chlorine sanitizer must be maintained at 100 parts per million.

Improper Sanitizer Concentration: In-use chlorine sanitizer was measured above 200 parts per million. Person in Charge diluted the solution to 100 parts per million. Use test strips to ensure proper chlorine sanitizer concentration.

Improper Hot Holding: Meatballs were observed at 129°F, eggs at 126°F, and cooked rice at 128°F. Person in Charge reheated the food items and maintained them at 135°F or above. Time/Temperature Control for Safety (TCS) foods must be hot held at 135°F or above.

Improper Sanitizer Concentration: In-use chlorine sanitizer was measured below 50 parts per million. Person in Charge prepared a new solution and tested it at 100 parts per million. Use chlorine test strips to ensure proper sanitizer concentration.

Improper Date Marking: Cream cheeses in the preparation unit were observed with date markings exceeding 10 days. Cream cheese must be properly date marked and used within 7 days. Repeat violation. A compliance schedule is required. Facility must email the procedure for proper date marking within 14 days.

Missing Certified Food Protection Manager (CFPM): No Certified Food Protection Manager certificate was available upon request. The food establishment must have at least one Certified Food Protection Manager.

Inadequate Handwashing Facilities: A waste receptacle was not located next to the handwashing sink. A waste receptacle must be provided at each handwashing sink.

Improper Storage of Raw Animal Products: Prepared raw meatloaf was stored above raw steaks in the walk-in refrigerator. Raw animal products must be stored according to their required minimum cooking temperatures. Corrected during inspection. Person in Charge relocated the raw meatloaf below the raw steaks.

Improper Hot Holding: Sous vide steak was observed at 100°F, and mashed potatoes were observed at 119°F in the hot-holding unit. Mashed potatoes were reheated to 165°F during inspection.

Improper Cooking Temperature: Steak was cooked to an internal temperature of 130°F. Raw steak must be cooked to at least 145°F unless a consumer advisory is posted.

Missing Consumer Advisory: No consumer advisory was posted for undercooked steak. A consumer advisory must be posted for all undercooked raw meats.

Missing HACCP Plan: No approved HACCP plan was submitted for the sous vide process.

Expired Food Worker Cards: Food worker cards were expired. Discussed with the Person in Charge the requirement for servers and cooks to obtain valid food worker cards. Food worker card website: www.foodworkercard.wa.gov.

Improper Sanitizer Concentration: In-use chlorine sanitizer was measured below 50 parts per million. Person in Charge prepared a new solution and tested it at 100 parts per million. Use chlorine test strips to verify proper sanitizer concentration.

Improper Date Marking: Time/Temperature Control for Safety (TCS) foods in the two-door cooler were not date marked. Corrected during inspection. Person in Charge began date marking popstickers and cooked chicken.