Food inspection results in Thurston County – May 25, 2026

Person in charge not under active control of temperature control for TCS foods, unaware of why/how long foods were out of temp control.

Various foods in hot holding at temps below 135 degrees. All foods being held under hot holding must be kept at 135 degrees or above at all times.

Most items from walk-in stored at room temperature during inspection. Items may not be removed from cold-holding into room temp storage which require temp control. 

While remodeling walk-in, spray paint observed on walk-in shelves and on towels in walk-in. 

 No designated "PIC", demonstrated limited knowledge on FE processes.

In use sanitizer bucket >400 ppm in use sanitizer shall be at adequate concentration levels.

 No V&D written plan and kit. FE shall have required written procedures.

Using Aman homestyle fridge with 2-3 milk cartons (TCS foods). FE shall use adequate equipment for TCS foods.

Deli meat in prep unit dated with date frozen, not date opened. Foods must be date marked from date of opening, and high -risk for Listeria foods such as deli meat must be used within seven days.

Food items in prep unit at 50 degrees. All TCS foods must be 41 degrees or below at all times.

Employee reported discarding mop water outside. Mop water may not be discarded outdoors until risk control plan is developed, employees must dump mop water in toilet at end of day. 

Person in charge was not performing duties to maintain Active Managerial Control.

Improper handwashing observed. Employee washed gloved hands in the food preparation sink.

Raw eggs stored above ready-to-eat foods. Corrected during inspection; items were rewashed.

Improper cooling. Cooked chicken in insert in ice on counter, no being actively monitored for time and temperature requirements for cooling

Improper cold holding. TCS in prep unit top and bottom greater than 41 degrees

Expired foods worker cards (x2)

PIC reported that tofu had been cooked and cooled, and did not verify temperature of tofu reached 41 degrees

Cut lettuce and sandwiches in cold hold unit (by prep) @ 52F/53F. Ambient temp of unit 52 degrees

Facility observed cooling food under a medium-risk permit. Cease all cooling processes until follow-up with Senior Environmental Health Specialist. Vomit and diarrheal event written plan and cleanup kit not available. 

 In use sani bucket <50 ppm (chlorine). In use sani bucket shall be at adequate concentration levels.

In use handles of scoops /utensils, improperly stored, inside foods. In use utensils handles shall be properly stored and away from foods.

TCS foods (meats, chicken, ham, salami, steak, tuna): 42 - 45 degrees in cold hold prep unit.

No V&D written plan. FE shall have required written procedures available upon request. 

Hands washed at the three compartment sink. Hands shall be washed at the dedicated hand wash sink. 

Ice machines surfaces require sanitizing. Wash, rinse and sanitizer surface promptly.

Inadequate handwashing facilities, grill hand sink unstocked

Improper use of time as a control. Individual items improperly tracked/entered, one time for all items. CDI- new items new time

Physical facilities not properly maintained. Standing water in employee break area.

FWC/CFPM unavailable up on request.

Improper cold holding, TCS foods in walk-in greater than 41 degrees.

Observed thawing chocolate inside handwash sink (HWS). HWS shall be accessible and not blocked. HWS shall be designated as only for handwashing.

Improper cold hold of TCS foods. Open display TCS greater than 41 degrees

Employees does not have Food Worker Card. All food workers shall obtain Washington State Food. Worker cards and ensure available upon request.