Food inspection results in Thurston County — Sept. 28, 2026

Several prepared foods were observed without date marking. Correction: Date-mark all opened and prepared foods.

Produce washing was observed. Facility is not approved for produce washing with pizza addition and lacks a prep sink. Inspector will follow up by email regarding this and the hot dog addition.

Ware wash, high temperature, did not reach 160°F after three cycles. High-temperature sanitizing machines must achieve a 160°F surface utensil temperature.

Flan in 1-door merchandiser was observed at 45°F. TCS foods must be cold held at 41°F or below. Correction: Added ice and decreased fill level. Chill flan to 41°F. Repair or replace the unit with equipment approved for storing open TCS foods. Repeat violation.

Ware wash sanitizer, chlorine, was 0 ppm. Minimum chlorine concentration is based on temperature and pH. Correction: Person in charge will call for service. Use the three-compartment sink until repaired.

Pans were observed cooling from the buffet line under a fan before being moved to the walk-in at 120°F. Shallow pans were stacked without adequate airflow on the speed rack. One bowl of fried foods was cooling at greater than 2-inch depth. Cooling must be done in shallow pans 2 inches or less in active refrigeration. Foods must be moved to the walk-in before reaching 135°F, or temperatures must be monitored to ensure cooling to 41°F within 6 hours and below 70°F within the first 2 hours.

TCS foods in the prep unit were observed at 44°F. TCS foods must be held at 41°F or below.

Several prepared foods were observed without proper date marking or labels.

Deli meats in the mainline prep top were observed at 44–51°F. TCS foods must be cold held at 41°F or below.

Milk was observed at 43–44°F and sweet vanilla cold foam at 44–45°F near the window bar. TCS foods must be held at 41°F or below.

Mashed red potato and sausage were observed below 135°F in hot holding. TCS foods must be hot held at 135°F or above. Reheat foods to 165°F.

Raw whole shell eggs using time as a control were not marked with the required time.

Sliced tomatoes were observed at 47–48°F. Tomatoes had been stored on ice due to a broken unit, which was repaired during the inspection. TCS foods must be cold held at 41°F or below.

Variance and deviation written plans were not assembled. Food establishment must have required written procedures available upon request.

Repeat red violations were observed, indicating lack of active managerial control. Person in charge must demonstrate active managerial control by correcting violations immediately and long term. Submit a compliance schedule within 10 business days.

Multiple food worker cards were expired. All food workers must have a current Washington State food worker card on site. Renew and post cards promptly.

Cubed steak was stored above pork in the display cold hold. Raw meat must be stored by required cooking temperature, with higher-temperature products stored below.

TCS foods in the display cold hold were 43–44°F. TCS foods must be cold held at 41°F or below.

An approved HACCP/variance plan from another local health jurisdiction was not being followed. Smoked, Rop'd chicken and fish were being sold but were not listed, and use-by dates were inconsistent. Follow and update the HACCP/variance plan with both jurisdictions as needed. Discontinue unapproved products or submit them for approval.

Eggs were stored above ready-to-eat foods (pie fillings/syrups) in the back-of-house 2-door refrigerator. Raw foods must be stored properly and away from ready-to-eat foods to prevent contamination. Repeat violation.

Veggie and chicken pot pie in the pie spinner were 43–44°F. Cream cheese in the Avantco left-side cold hold was 43°F. TCS foods must be cold held at 41°F or below.

Person in charge demonstrated active managerial control and knowledge of food establishment processes. Repeat violations were observed, and no Certified Food Protection Manager was available.

Sanitizer solution was 0 ppm. Quaternary ammonium sanitizer must be maintained according to the manufacturer’s instructions.

Person in charge was present and demonstrated knowledge. Multiple repeat violations were observed. Correct all short- and long-term violations.

Food worker cards were not available on site. Physical copies must be kept on site and available upon request. Email the inspector when all cards are available.

Two cutting boards had deep cuts/pits that prevent proper cleaning and sanitizing.

Raw eggs were stored above sliced potatoes/hash browns. Raw foods must be properly stored and separated. Corrected on site.

Mashed potatoes were observed at 4-inch depth while cooling. Cooling must be done in shallow pans no deeper than 2 inches.

Sausage links were observed at 111–122°F during hot holding. Hot-held foods must be maintained at 135°F or above.

Sausage links in the walk-in were past the date-marked discard date.

Ready-to-eat cooked potatoes were stored below and adjacent to raw meats in the left-side prep unit. Ready-to-eat foods must be stored above raw foods.

Ware wash machine was not dispensing chlorine; concentration was 0 ppm. Sanitizer must be maintained at the manufacturer’s required concentration.

Person in charge was present and demonstrated knowledge. A repeat red violation was observed.

Multiple expired and non-Washington-issued food worker cards were observed.

Mushrooms were observed at 125°F in hot holding. TCS foods must be held at 135°F or above.

Sour cream was observed at 42–43°F in the prep table. TCS foods must be cold held at 41°F or below.

No sanitizer solution was detected in the mechanical ware wash machine. Chlorine sanitizer must be maintained at 50 ppm.

Handwashing sink in the back of house near the onion fryer/ware wash area had a plumbing leak pooling on the floor.

Vacuum-sealed tuna was observed thawing under the seal. Vacuum-sealed fish must have the seal broken before thawing.

No variance and deviation written plan was available. The establishment must have required written procedures available upon request.

No Certified Food Protection Manager was on staff.

Mashed potatoes were reheating in the hot-holding unit at 120–145°F. Previously cooled TCS foods must be rapidly reheated to 165°F before hot holding at 135°F.

Employee was not properly restraining hair covering the face. Hair must be restrained with a hat, hairnet, or hair tie. Correct promptly.

Floor drain cover was missing in the men's restroom. Ensure all floor drains have proper covers. Correct before the next routine inspection.

Walk-in cold-hold door was not closing completely, especially at the top. Equipment must be properly maintained to ensure adequate temperature control.