Food inspection results in Thurston County — Sept. 7, 2026

No Certified Food Protection Manager certification on site. At least one Certified Food Protection Manager must be on site and actively involved in food employee training. Left handout.

Dishwasher chlorine sanitizer measured below 50 parts per million. Warewashing equipment shall be serviced to dispense the proper sanitizer concentration.

Ribs in merchandiser observed at 44°F. Time/Temperature Control for Safety foods shall be cold held at 41°F or below.

Whipped butter observed at 71°F at room temperature. Whipped butter is a Time/Temperature Control for Safety food requiring temperature control or Time as a Public Health Control.

Vacuum-sealed fish observed thawing in reduced-oxygen packaging. Vacuum-sealed fish must have the packaging opened or broken during thawing to introduce oxygen.

Hoshizaki unit not maintaining proper cold-holding temperatures: cheesecake at 47°F, lemonade at 48°F, and ambient temperature at 49°F. All Time/Temperature Control for Safety foods shall be held at 41°F or below.

Sliced tomatoes in cold-hold shelf on make line observed at 56°F. Sliced tomatoes are no longer being held under Time as a Public Health Control. Time/Temperature Control for Safety foods shall be cold held at 41°F or below.

Shellfish tags not properly dated with the dates the first and last products in the batch were sold or discarded. Shellfish tags shall remain with the batch until sold or discarded, be retained for 90 days, and be properly dated. Ensure tags are properly marked going forward.

Mashed potatoes in the hot hold box and steam well observed below 135°F. Time/Temperature Control for Safety foods shall be hot held at 135°F or above. Potatoes will be discarded at 2:45 p.m., as they were prepared at 10:25 a.m.. Potatoes may require additional heating after heavy cream is added. Corrected on-site.

In-use quaternary ammonium sanitizer not registering on test strips. Solution temperature was 110°F, which interferes with test strip readings. Ensure sanitizer is 65–70°F when testing. Contact chemical supplier for guidance.

High-risk foods not properly date marked. High-risk foods, including cooled Time/Temperature Control for Safety foods, washed produce, and dairy, shall be date marked and used within seven days. Date-marking guidance will be provided.

Pho broth in two-door reach-in observed at 44°F. Time/Temperature Control for Safety foods shall be cold held at 41°F or below. Move broth away from the door, ensure it reaches 41°F or below, and monitor temperature.

Parasite destruction documentation not available during inspection.

Cooked cabbage on stove observed at 130°F. Time/Temperature Control for Safety foods shall be hot held at 135°F or above.

Tapioca pearls stored under Time as a Public Health Control without time tracking. Raw chicken thawing in sink observed at 60°F. Time/Temperature Control for Safety foods shall be maintained under time or temperature control.

Bean sprouts in back prep unit observed at 50°F. Time/Temperature Control for Safety foods shall be cold held at 41°F or below.

Deli meats date marked for more than seven days. Time/Temperature Control for Safety foods shall be date marked and used or discarded within seven days, with the preparation or opening date counted as day one. Amend date-marking procedures. Handout provided.

Raw whole shell eggs stored above ready-to-eat foods. Raw animal products shall be stored below and away from ready-to-eat foods.

Cooked potatoes not fully cooled to 41°F before being used to make potato salad; potatoes observed at 61°F. Unless using an approved process, Time/Temperature Control for Safety foods shall be cooled according to WAC 246-215-03515.

Warewashing sanitizing step not reaching 160°F. Repair or replace the machine.

No Certified Food Protection Manager on staff. At least one person at the food establishment shall have a Certified Food Protection Manager certificate.

Raw shell eggs stored above ready-to-eat foods (salsa). Raw animal proteins shall be stored below or away from ready-to-eat foods.

Quaternary ammonium in-use sanitizer measured at 400 parts per million. Quaternary ammonium sanitizers shall not exceed 400 parts per million per WAC 246-215-04565.

Time/Temperature Control for Safety foods not properly date marked.

Food containers stored less than 6 inches off the floor, creating potential contamination.

Warewashing facilities not properly maintained and sanitizer test strips unavailable. High-temperature dishwasher not reaching 160°F; quaternary ammonium and chlorine test strips unavailable.

Improper cooling of Time/Temperature Control for Safety food. Pulled pork cooled in depths greater than 2 inches at 42–50°F. Foods shall be cooled in 2-inch depths, uncovered, and verified at 41°F or below before covering or combining.

Inadequate sanitizer concentration. Chlorine sanitizer measured below 50 parts per million. Chlorine sanitizer shall be maintained at approximately 100 parts per million.

Chlorine sanitizer measured above 200 parts per million.