Donut shop gets 50 red points. Here are Thurston County food safety scores for April 3

The Olympian staff
·5 min read

Comments are taken directly from the latest Thurston County Public Health and Social Services (PHSS) inspection reports, which are available for each food establishment, at the Thurston County Environmental Health Office and their website. For questions concerning these reports, contact the health office at 360-867-2667.

Report restaurant, grocery store, deli or bakery complaints online via the complaint form here: https://www.thurstoncountywa.gov/phss/Pages/eh-problem.aspx.

Reading inspection scores:

  • Attention should be given to the type of violation (red versus blue) and whether the establishment has a history of red violations or repeat violations.

  • Red violations are those most likely to cause food-borne illness and must be corrected immediately if feasible or according to a compliance schedule established by the health officer. Example: not keeping food at the right temperature.

  • Blue violations relate to the overall cleanliness and condition of operation and must be corrected according to a compliance schedule established by the health officer. Example: a worn floor that needs replacing.

  • If red points exceed 45, the county will require a reinspection within 10 business days. A reinspection also is required if total red and blue points exceed 65.

  • If red points exceed 100 and there’s a lack of managerial control, the county will shut down the establishment for at least 72 hours. The establishment may reopen after management and employees complete retraining and demonstrate corrective action during a reinspection.

  • Some common abbreviations: PHF/TCS is potentially hazardous food/time control for safety; RTE is ready to eat; PIC is person in charge; FWC is food worker card; CDI is corrected during inspection.

Heavenly Donuts

805 Sleater-Kinney Road SE, Lacey

March 27: 50 red points; 5 blue points.

Comments:

  • Employees donned gloves after using a point-of-sale system and prior to handling donuts without washing their hands.

  • The hand-washing sink was blocked by baking sheets. A food worker used a three-compartment sink for hand-washing. Corrected during inspection.

  • Raw eggs were stored in a one-door and two-door cold hold above ready-to-eat foods. Raw animal proteins shall be stored below and away from RTE foods. Corrected during inspection.

  • Sliced cheese and deli meat were in a one-door cold hold were at 45 degrees. Milk in another cold hold was at 47-48 degrees. Cold held TCS foods must at or below 41 degrees. Corrected during inspection.

  • No sanitizer test strips were available during the inspection.

The Grill at 507

608 Yelm Ave. E., Yelm

March 27: 35 red points; 13 blue points.

Comments:

  • Caramelized onions were hot held at 117-120 degrees rather than at or above 135 degrees.

  • Dressing and cheese in a prep unit were cold held at above 41 degrees.

  • Chicken was observed thawing in standing water.

  • Sanitizer was not made at the time of inspection. Corrected during inspection.

  • Sanitizing solution test strips were unavailable.

The Wayside Café

500 Capitol Way S., Olympia

March 29: 25 red points; 5 blue points.

Comments:

  • One employee was unable to present their food worker card.

  • Creamed corn that was made in-house was hot held at 116-165 degrees.

  • Tofu in a prep unit was at 45 degrees rather than at or below 41 degrees.

  • An in-use quat sanitizer solution was too weak as prepared.

Cooper Point Chevron

2205 Cooper Point Road SW

March 26: 20 red points; 15 blue points.

Comments:

  • The person-in-charge did not demonstrate basic knowledge of standards for cold and hot holding food items and proper cooking temperatures.

  • The hand-washing sink lacked disposable paper towels. Corrected during inspection.

  • A thermometer was not provided or used to evaluate TCS food items.

  • Boxes of food items are stored on the freezer’s floor.

  • No wiping cloths or a sanitizer bucket were available.

  • A sanitizer dispenser was non-operational.

Equal Latin Restaurant

2752 Pacific Ave. SE, Olympia

March 28: 20 red points; 0 blue points.

Comments:

  • Salsa with tomatillos in a salsa bar was at 49-50 degrees. All cold held TCS food items must be at or below 41 degrees.

  • A chlorine sanitizer solution was too strong as prepared.

The Local

307 Yelm Ave. E., Yelm

March 27: 15 red points; 5 blue points.

Comments:

  • Lettuce in a prep unit was at 53 degrees and in-house Caesar dressing was at 63 degrees. All cold held TCS foods must be at or below 41 degrees.

  • The menu lacked a reminder that goes with a disclaimer on cooked to order items.

  • An ice machine had a visible mold-like substance inside.

Casa Catrina

318 Fourth Ave. E., Olympia

March 29: 15 red points; 5 blue points.

Comments:

  • Raw eggs were stored above ready-to-eat foods in the walk-in cold hold. Raw animal proteins must be stored below and away from ready-to-eat foods. Corrected during inspection.

  • Various TCS foods in a prep unit were cold held at greater than 41 degrees.

  • A chlorine sanitizer solution in a ware-washing machine was too weak.

Buffalo Wild Wings

4131 Martin Way E., Olympia

March 28: 0 red points; 8 blue points.

Comments:

  • Person in charge demonstrated excellent food safety knowledge.

  • No sanitizer solution test strips were available during the inspection.

  • Dumpsters were not large enough to accommodate trash volume.

507 Taproom and Filling Station

608 Yelm Ave. E., Yelm

Drinking Establishment

March 27: 0 red points; 5 blue points.

Comments:

  • Sanitizing solution test strips were unavailable. Person in charge ordered proper test strips.

No violations

  • Chipotle Mexican Grill, 625 Black Lake Blvd. SW, Olympia