Food inspection results in Thurston County — Sept. 16, 2026

Fully cooked, commercially packaged chicken was reheated and left on the counter at 126 °F. Chicken measured 115 °F when placed in hot holding. Time/Temperature Control for Safety foods shall be maintained under proper time or temperature control.

Time/Temperature Control for Safety foods on the make line were cold held at 45–48 °F. Time/Temperature Control for Safety foods shall be cold held at 41 °F or below.

One Food Worker Card was expired. All Food Workers shall have a valid Washington Food Worker Card.

Visible buildup was observed on the shake fusion mixer. Equipment shall be washed, rinsed, and sanitized at least every 4 hours.

Person in Charge was not present, and risk factors were not being appropriately managed to maintain food safety. Person in Charge shall meet Washington Administrative Code 246-215 requirements for knowledge, presence, and Active Managerial Control.

More than three cracked whole-shell raw eggs were pooled in the bottom of the prep unit and were not for immediate service. Pooling more than three eggs or egg whites not for immediate service is not allowed.

Cooked beans and chicken stock were cooled with lids on. Visible condensation was observed, and foods were measured at 44–50 °F from the previous day. Time/Temperature Control for Safety foods shall be properly cooled.

Eggs on the steam table were hot held at 122–130 °F. Time/Temperature Control for Safety foods shall be hot held at 135 °F or above.

Onions and tomatoes were stored less than 6 inches above the floor. Food shall be stored at least 6 inches off the floor and protected from contamination, including cleaning supplies.

The in-use chlorine sanitizer bucket measured 0 parts per million. In-use sanitizer shall be maintained at the concentration recommended by the manufacturer.

The plumbing system shall be maintained in good repair. The floor drain was observed draining slowly.

The in-use chlorine sanitizer measured below 200 parts per million. In-use sanitizer shall be maintained at the concentration recommended by the manufacturer and shall not exceed the recommended concentration.

The in-use quaternary ammonium sanitizer measured below 150 parts per million. In-use quaternary ammonium sanitizer shall be maintained between 150–400 parts per million.

No Certified Food Protection Manager was available. Due to repeat violation #1, compliance requires documentation of a previously completed Food Manager course or appointment of one Person in Charge to enroll in an accredited Certified Food Protection Manager course within 30 days.

Several Time/Temperature Control for Safety foods were opened without proper date marking, including heavy cream, deli meats, and tomatoes. Opened items shall be date marked and used within 7 days to prevent the growth of Listeria.

No sanitizer was available because the sanitizer dispenser was not functioning properly.

No sanitizer was available because the dispenser was not functioning properly.

One Food Worker Card was issued by an unapproved provider. Food Workers shall have a valid Food Worker Card.

Deli meats on the sandwich prep top were cold held at 42–45 °F. Time/Temperature Control for Safety foods shall be cold held at 41 °F or below.

Food Worker cracked whole raw shell eggs and continued preparing ready-to-eat toast without washing hands.

Hollandaise sauce was observed at room temperature and then moved to the reach-in cooler at 90 °F. Foods shall be actively maintained out of the temperature danger zone through proper cooling and refrigeration.

Liquid egg held on ice was measured at 50 °F. Time/Temperature Control for Safety foods shall be maintained at 41 °F or below. Foods held on ice shall remain below the ice fill level.

The air-conditioning unit was dripping significantly, creating potential contamination of the nearby prep surface.