Pho spot scores 100 red points. Here are Thurston County food safety scores for March 6

The Olympian staff
·7 min read
2

Comments are taken directly from the latest Thurston County Public 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.

Hot Ginger Pho

1401 Marvin Road NE, Lacey

Feb. 29: 100 red points; 0 blue points.

Comments:

  • The person-in-charge was not present during the start of the inspection. When they arrived, they did not demonstrate food safety knowledge.

  • An employee touched ready-to-eat foods with their bare hand.

  • Meat was cooled at greater than 2-inch depths and rice was cooled while covered in the walk-in. TCS foods must be cooled uncovered in 2-inch or less depths until they reach 41 degrees or by another approved method.

  • Cooked beef and boba pearls were stored at room temperature and not under a written time as a control plan.

  • The establishment was cited for a deficiency having to do with keeping raw meats away from read-to-eat foods. No inspection notes were provided for this deficiency.

  • Bean sprouts on ice were at 50 degrees. Cut lettuce and cooked shrimp in a prep unit were at 47-50 degrees. Milk in cold holds in the drink area were at 46 degrees. Cold held TCS foods must be at or below 41 degrees.

  • The establishment had an inadequate dial stem thermometer with a lower limit of 50 degrees.

K-Kitchen

4520 Lacey Blvd. SE, Unit 24, Lacey

Feb. 22: 60 red points; 0 blue points.

Comments:

  • A food worker washed their gloved hands prior to changing tasks. They also washed their hands for less than 20 seconds. Workers must wash their hands when changing tasks for at least 20 seconds.

  • Various TCS foods were cooling at greater than 2-inch depths while covered.

  • Cooked bean sprouts, cooked potatoes and cooked fish cake in the merchandiser were measured at 66-140 degrees. Cold held TCS foods must be at or below 41 degrees.

Zen Ramen and Sushi Burrito

7265 Martin Way E., Olympia

Feb. 22: 40 red points; 18 blue points.

Comments:

  • The person-in-charge was not maintaining active managerial control of risks.

  • An employee in training for more than 14 days did not have a Washington state food worker card.

  • An employee rinsed their gloved hands in a hand sink. Workers must remove soiled gloves before washing their hands.

  • The establishment did not have parasite destruction documentation for fish.

  • A pre-cooked meat slicer was dirty with visible food debris.

  • A sanitizer solution was not prepared at the time of inspection.

  • A rice scoop was improperly stored in standing water.

  • A dish-washing machine was not working properly.

Indian Summer Golf and Country Club

5900 Troon Lane SE, Olympia

Feb. 21: 45 red points; 5 blue points.

Comments:

  • Employees washed their hands for less than 20 seconds. They also changed their gloves after handling raw fish without washing their hands.

  • TCS foods in the walk-in cold hold were more than 41 degrees.

  • A thermometer was not used to measure the temperature of TCS foods.

  • Menu items that can be cooked to order were not properly marked.

  • A slicer was dirty with visible food debris.

Wok and Teriyaki

2533 Marvin Road NE, Suite A, Lacey

Feb. 29: 40 red points; 0 blue points.

Comments:

  • Foods were cooling in the bottom of the prep unit at greater than 2-inch depths. Foods cooling in the walk-in were in shallow pans and covered. TCS foods must be cooled at 2-inch depths or less while uncovered until 41 degrees or by an approved method.

  • Chicken and shrimp in a prep unit was at 43-45 degrees rather than at or below 41 degrees.

  • An in-use chlorine sanitizer solution was too strong as prepared.

Saigon Fusion 8

4045 Martin Way E., Olympia

Feb. 27: 30 red points; 7 blue points.

Comments:

  • Some employees had expired food worker cards.

  • Bean sprouts and beef in a prep unit were at 44-45 degrees rather than at or below 41 degrees.

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

  • The facility removed three-compartment sink without prior approval. Workers also did not keep cooling logs for a broth as required.

  • A deli slicer had visible food debris.

  • The tile in the food prep and storage areas had some large cracks and chips.

El Sarape

4043 Martin Way E., Olympia

Feb. 21: 35 red points; 5 blue points.

Comments:

  • Rice was observed cooling at greater than 2-inch depths while covered.

  • TCS food in the prep cold hold unit was more than 41 degrees. Spinach in a non-commercial merchandiser was more than 41 degrees as well.

  • The non-commercial merchandiser was deemed to be inadequate equipment for temperature control.

Four Corners Grocery, Deli and Gas

11500 Bald Hill Road SE, Yelm

Deli

Feb. 22: 25 red points; 5 blue points.

Comments:

  • An employee had an expired food worker card.

  • A hand sink was used as a dump sink and items were stored in the splash zone.

  • TCS foods were improperly hot held at less than 135 degrees.

  • Unit thermometers were absent during the inspection.

  • Test strips for a chlorine sanitizer solution were absent.

Groceries and Confectioneries

Feb. 22: 10 red points; 2 blue points.

Comments:

  • Cheese in a walk-in cold hold was at 45 degrees rather than at or below 41 degrees. Milk was greater than 41 degrees too.

  • Unit thermometers were absent or in disrepair.

  • Wood shelving was unsealed.

Olympia Food Co-op

3111 Pacific Ave. SE, Olympia

Feb. 23: 25 red points; 0 blue points.

Comments:

  • Cooked tofu was cooling at greater than 2-inch depths while covered in a two-door cold hold.

Johnson’s Smokehouse and Eatery

8312 Diagonal Road SE, Olympia

Feb. 21: 10 red points; 0 blue points.

Comments:

  • A chlorine sanitizer solution was too strong as prepared.

Starbucks

2350 Marvin Road NE, Lacey

Feb. 29: 5 red points; 5 blue points.

Comments:

  • Employees had invalid food worker cards.

  • A sanitizing solution was too weak as prepared.

No violations

  • Johnson’s Smokehouse and Eatery, Grocery Stores and Confectioneries, 8312 Diagonal Road SE, Olympia

  • Airport Golf Center, 8080 Center SW, Tumwater

  • Burger King, 125 College St. SE, Olympia

  • Olympia Food Co-op, Grocery Stores and Confectioneries, 3111 Pacific Ave. SE, Olympia

  • AFC Sushi at Safeway, 520 Cleveland Ave. SE, Tumwater

  • Subway, 9920 U.S. Highway 12, Rochester

  • VFW Post 318, 2902 Martin Way E., Olympia

  • Quinn’s Coffee, 11020 Seventh Ave. SE, Olympia)